With today's amazing technology and kitchen gadgets, making ice cream has never been easier! This recipe starts off with a cream and egg yolk step that I think truly makes homemade ice cream to die for. I typically don't make ice cream unless it is a custard recipe with tempered egg yolks. While it may seem a little daunting, it's really very simple if you take your time and follow the steps one-by-one.
Once the ice cream is almost set in your ice cream maker, you can choose to make it your own! The original recipe did not call for the chocolate fudge or mini chocolate chips, but life is short, and I felt like adding a little pizzazz!
Check out pictures of my little taste-testers after spaghetti night :)
Churning Time: 40 minutes (20 minutes for each batch)
Chilling Time: 2 hours (in fridge) and at least 4 hours (in freezer)
Active Time: 30 minutes
Yield: about 2 quarts
Before you begin, make sure you follow your ice cream maker's instructions! Most likely, the ice cream maker's bowl must be frozen!
- 3 cups half-and-half
- 2 cups sugar
- 1 teaspoon vanilla extract or vanilla bean paste (or you can use the "caviar" of 1 whole vanilla bean)
- 9 egg yolks (Need a recipe to use up the egg whites? Check out my S'mores Macarons!)
- 3 cups heavy cream
- 3 drops pink food coloring (optional)
- 1 pound strawberries, hulled
- 2 Tablespoons sugar
- 1/2 cup chocolate fudge topping (divided)
- 1/4 mini chocolate chips or chocolate shavings (divided)
- Stir together the half-and-half and sugar in a medium stockpot over medium-low heat. Add the vanilla, and heat the mixture until it is hot but not boiling.
- In a separate medium bowl, vigorously whisk the egg yolks until they start to lighten, about 2 minutes.
- Very slowly, pour a small ladle of the hot half-and-half mixture into the egg yolks and whisk constantly. Gradually add another small ladle and continue whisking. Repeat several times, then pour the egg yolk mixture into the stockpot with the remaining half-and-half mixture. (The purpose of doing this is to slowly temper the egg yolks, so that they come to the temperature of the half-and-half without cooking the eggs).
- Continue stirring for about 2 to 4 minutes, until the liquid starts to thicken and coat the back of a wooden spoon.
- Add a few drops of pink food color, if you desire, and whisk to fully incorporate.
- Pour the liquid through a fine mesh strainer into a large bowl with lid. (It's okay if there are a few chunks! That's what the strainer is here for!) Add the heavy cream and stir gently to combine. Cover and refrigerate for at least 2 hours.
- Meanwhile, combine the strawberries and sugar in a blender and process until smooth. You may also leave some chunks of strawberry, if you would prefer!
- When ready to churn the ice cream, pour the strawberry mixture into the cream mixture and stir to incorporate. Pour the mixture into the ice cream maker and follow the directions that are provided to you.
- For my Cuisinart ice cream maker (which I love!), my machine will run for 15-20 minutes.
- I did need to split the recipe and run the ice cream maker two times, but thankfully I have two frozen ice cream bowls!
- In the final minute of churning, you may add 2 Tablespoons mini chocolate chips and/or 2 Tablespoons fudge topping. Pour the ice cream into a freezer ice cream container. As you pour, you may layer in some more fudge topping, and if you're feeling a little wild, add some Oreos! Mmmm.......
- Freeze for at least 4 hours or until firm. Enjoy!!
Source: The Pioneer Woman