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Prepare the Strawberry Mixture:
Begin by combining the hulled and sliced strawberries with the granulated sugar and vanilla bean seeds in a medium saucepan. Cook the mixture over medium heat, stirring occasionally, until the strawberries soften and release their juices, and the sugar has completely dissolved. This process should take about 5-7 minutes. Once done, remove the saucepan from heat and let the mixture cool to room temperature. The strawberries will infuse with the vanilla, creating a flavorful base for your ice cream.
Make the Vanilla Custard:
In a separate saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it just begins to simmer, but do not let it boil. Remove the pan from heat as soon as you see bubbles forming around the edges.
Temper the Egg Yolks:
In a medium bowl, whisk the egg yolks until they are smooth and slightly thickened. To temper the yolks (a process that prevents them from curdling when mixed with the hot cream), slowly pour the hot cream mixture into the yolks while whisking constantly. This ensures that the yolks gradually warm up without scrambling.
Cook the Custard:
Pour the egg yolk and cream mixture back into the saucepan and return it to the stove over low heat. Cook the custard, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon. This should take about 8-10 minutes. Be careful not to overcook the custard, as it can curdle.
Cool the Custard:
Once the custard has thickened, strain it through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and to ensure a smooth texture. Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours, or until thoroughly chilled. This step is crucial for achieving a creamy ice cream consistency.
Churn the Ice Cream:
After the custard has chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the cooled strawberry mixture to the ice cream. The result will be a beautifully swirled strawberry-vanilla ice cream.
Freeze the Ice Cream:
Transfer the freshly churned ice cream into a freezer-safe container, smoothing the top. Freeze the ice cream for at least 2 hours, or until it is firm enough to scoop.
Tips and Conclusion
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