Servings: 2 litres
Ingredients
- 2 litres of real cream if not using fresh raw cream, check your labels and do not use anything with fillers or emulsifiers
- 6 egg yolks
- 1 vanilla bean or 1 tablespoon good vanilla extract
- A batch of roasted strawberries in honey increase the honey amount in the recipe to 1 cup
Special Equipment:
Instructions
- Make sure the freezer bowl (and second bowl if using) from your ice cream maker is in the freezer. It needs 16-24 hours of freezing time.
- Start your batch of slow-roasted strawberries in honey but increase the honey in the recipe to 1 cup.
- Separate your egg yolk from the whites into a medium bowl.
- Pour your cream into a large, heavy-bottomed pot.
- Split your vanilla bean in half length-wise, scrape out the beans into the cream and add the vanilla pod too.
- Slowly heat the cream over medium heat, stirring frequently, until just before boiling before removing promptly from heat.
- Take a ladle-full of the hot cream and slowly add it into your bowl with the egg yolks, whisking quickly. This step is necessary to temper the eggs and avoid curdling them.
- Repeat this a couple more times.
- Slowly pour the egg-hot cream mixture back into the large pot and return it to the stove over medium heat.
- Stir constantly as the mixture thickens.
- When it coats the back of your spoon, your custard is ready. Strain it through a colander and discard the vanilla bean pod.
- When your strawberries are finished roasting, mix them into the custard mixture too. You can puree them or leave them as-is. If you want to add food colouring, now is a good time.
- Place everything into the refrigerator for at least 4 hours or overnight.
- When ready to make your ice cream, work quickly so that the freezer bowl stays frozen.
- Take the bowl out of the freezer, set it up on your ice cream maker, and then pour in your vanilla custard strawberry mixture. Take care not to overfill as I did in the video!
- Turn the machine on and set a timer for 20 minutes.
- After 20 minutes I like to check the consistency and run the machine for an additional 5-10 minutes. If you were to add any extra ingredients like nuts or chocolate chips, this is when you would do that too.
- If making an additional litre (depending on your ice cream maker) take the second bowl out of the freezer and repeat the necessary steps.
- Once done, the ice cream is ready to eat but it will be soft. If you prefer a firmer consistency, scoop it into tubs and freeze for another couple hours.
Video
Tried this recipe?Let us know how it was!