Easy homemade strawberry ice cream

Ingredients

• 450 g Strawberry
• 135 ml Lemon juice
• 2 Egg, yolks
• 175 g Caster sugar, for the egg mixture
• 60 g Caster sugar, for the strawberries
• 350 g Heavy whipping cream
• 350 g Whole milk

Method

1. 01

   Freeze the ice-cream-maker bowl

   Put the ice-cream-maker bowl in the freezer overnight so it is completely frozen before churning.

2. 02

   Whip the yolks and sugar at speed 10

   Put the egg yolks and the larger sugar portion in the stand-mixer bowl. Fit the wire whip and mix on speed 10 for 3 min until the mixture is lighter in color.

3. 03

   Stream in the milk and cream at speed 4

   Combine the whole milk and heavy whipping cream in a pouring jug. Set the mixer to speed 4 and slowly stream them into the pale yolk mixture. Mix until everything is combined and looks airy, then chill for 30 min.

4. 04

   Macerate the strawberries

   Cut the tops off the strawberries, then toss them with the smaller sugar portion and lemon juice. Let them stand for 30 min.

5. 05

   Blend the strawberries at speed 6

   Blend the macerated strawberries at speed 6 for 30 sec until puréed.

6. 06

   Fold in the strawberry purée

   Fold the strawberry purée into the chilled cream base with a spatula just until combined. Do not overmix.

7. 07

   Attach the frozen ice-cream maker

   Take the frozen ice-cream-maker bowl from the freezer and attach the ice cream maker to the stand mixer.

8. 08

   Churn the strawberry base at speed 4

   Set the speed control lever to 4 and start the mixer. Pour in the strawberry ice-cream base while the mixer is turning, then churn for 15–20 min until it has a soft-serve consistency.

9. 09

   Freeze the strawberry ice cream

   Transfer the soft strawberry ice cream to an airtight container, cover it with cling film, and freeze for 4 hr until firm.

Note

Freeze the ice-cream-maker bowl overnight before starting; after churning, the ice cream needs 4 hours in the freezer to firm up.