Strawberry Ice Cream

A creamy ice cream where the bright red of the strawberries marbles the milky base. The scent of fresh fruit is balanced by the richness of the cream and a touch of acidity.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 308
• Protein: 7 g
• Carbs: 33 g
• Fat: 15 g

Ingredients

• 333.3 g Strawberry ( hulled and cut into pieces )
• 100 g White sugar
• 166.7 ml Cream
• 166.7 ml Whole milk
• 2.7 piece Egg ( yolks only )
• 0.3 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.7 tsp Vanilla extract
• 0.7 pinch Fleur de sel

Instructions

1. Fruit maceration

   Mix the cut strawberries with part of the sugar and the lemon juice. Let rest for 30 minutes until the fruit releases its juice and looks glossy.

2. Whisking the yolks

   Whisk the egg yolks with the remaining white sugar until the mixture lightens and becomes frothy.

3. Cooking the custard

   Heat the milk and cream with the vanilla extract. Pour over the eggs, then return to the heat. Cook 'à la nappe': the mixture must thicken and coat the back of the spoon without boiling.

4. Chilling

   Strain the custard through a fine-mesh sieve. Let cool completely in the refrigerator. A cold custard is essential for a fine texture during churning.

5. Churning

   Coarsely blend the strawberries and their juice, incorporate them into the cold cream. Pour into the ice cream maker until the paddle struggles to turn and the ice cream is set.

Chef's tips

• Do not boil the custard or the eggs will curdle and the texture will become grainy.
• For a smoother ice cream, blend the strawberries finely; for more texture, keep some chunks.

Storage

Store in the freezer in an airtight container. Take out 10 to 15 minutes before serving so the ice cream is soft enough to scoop.