Strawberry Ice Cream

This Strawberry Ice Cream is always a crowd pleaser. I first came across this method when I worked at the French Laundry. 

My Own Base

We would take our vanilla base, omitting the vanilla, and add in strawberry puree and lemon juice. It was a revelation to me. When I finally nailed my vanilla ice cream recipe I immediately thought of the technique and knew I wanted to make a strawberry version. I developed my own vanilla ice cream base because at the restaurant we were using commercial grade machines and stabilizers that I don’t have access to at home. 

Seeds

One of the keys to making this is actually leaving the strawberry seeds in. When making the purée yourself the first thought, at least for me, is to strain out all the seeds. That’s what I would normally do with a purée. But for strawberry ice cream you actually want the seeds in there! The seeds help your brain read the ice cream as strawberry. Without them it kinda just tastes fruity. With them it really tastes like strawberry. Amazing how the brain works.

Swedish Strawberries

I also really want to make this because strawberries in Sweden are a huge deal. They are of course popular all over Europe and in America but Swedes are really really proud of their strawberries. Strawberries are also one of the first fruits to come into season here and that makes them extra popular. They are a symbol of summer to many in Sweden. 

Dextrose

This recipe calls for dextrose, a type of sugar. It helps prevent the formation of large ice crystals which can make the ice cream icey and not as enjoyable. I have been able to find dextrose at my local grocery store but if you can’t find it or don’t want to buy it then you can skip it and replace it 1:1 with regular sugar.

You could also easily switch out the strawberry puree in this recipe for peach, apricot or raspberry! Whatever fruit you choose this is a delicious treat for a hot summer’s day.

Print Recipe

Strawberry Ice Cream

Ingredients

• 225 milk
• 359 cream
• 58 sugar
• 30 milk powder
• 120 egg
• 1 salt
• 25 dextrose
• 200 strawberries
• TT lemon juice

Instructions

• In a pot, combine the cream and the milk powder. Whisk everything together and set it aside.
• In a separate bowl, whisk together the egg yolks,sugar, dextrose, and a pinch of salt. Set it aside.
• Heat the cream in the pot until it begins to steam, but avoid bringing it to a boil.
• Temper the hot cream into the egg yolk mixture by slowly pouring a little bit of cream at a time while continuously whisking. Make sure there are no streaks of yolk left in the mixture. Then pour the combined mixture back into the pot and turn the heat back on. Keep a bowl with a fine mesh strainer nearby.
• While continuously whisking, heat the ice cream base up to 82°C (180°F). As soon as it reaches this temperature, pour it through the strainer to remove any potential lumps.
• Whisk the ice cream base briefly in the bowl to release some heat. Transfer the mixture into a container and refrigerate it overnight to let it rest.
• The next morning, blend the strawberries into a smooth puree.
• Pour the milk and the puree into the ice cream base and mix everything together. For smoother results, you can use an immersion blender, but a whisk works just as well.
• Churn the ice cream base in your ice cream machine according to the machine’s instructions.
• The ice cream is ready to eat fresh out of the machine, but for a firmer texture, you can place it in the freezer for at least 30 minutes before serving.
• Eat and enjoy!

Notes

If you’d rather not purchase dextrose then you can substitute it 1:1 with regular sugar. Dextrose helps improve the texture and shelf life of the ice cream but regular sugar will work just fine.
The strawberries in this recipe can be subbed for almost any fruit, but especially stone fruit and berries. Try it with peaches, apricots or raspberries!