Who doesn’t love ice cream on a hot summer day? And if it’s homemade even better ! This is a delicious cool treat that’s very easy to make with or without an ice-cream maker (in my case without). It’s the 3rd recipe I made with fresh strawberries after our trip to Downey’s Farm . See the other recipes I posted for Strawberry Jam and Vanilla Mousse Cake with Strawberry Jelly.
Time: 35 min, Prep: 15 min. Cook: 20 min + chilling time
- 1 l whipping cream
- 1kg strawberries
- 335 g sugar (1 ½ cups)
- 1 lemon, juice & zest
- 4 eggs
- a pinch of salt
Combine whipping cream, lemon zest and salt in a heavy saucepan. Bring to a boil and remove from heat.
Whisk the eggs and sugar and add the hot whipping cream in a slow stream, stirring continuously. Cook over medium-low heat until slightly thickened. Make sure you stir constantly while your custard is cooking.
Chill the custard, covered with plastic wrap, until cold.
In the meantime, pour the lemon juice over the strawberries and puree them until smooth. Add the sugar and place in a saucepan over low-medium heat until the sugar dissolves. Remove from the heat.
Pass the strawberry puree through a fine sieve to remove the seeds. Let it cool for a while and then combine with the chilled custard.
Transfer the mixture to an airtight container and place in the freezer. If you have an ice-cream maker you can use it. The advantage of using an ice-cream maker is that your final result will be smoother and creamier. If you don’t have one you can still make your ice cream taste great but with a little more effort. Remove the ice cream from the freezer every 30 minutes (for 2-3 hours) and stir it with a whisk (when it’s still creamy) or a hand-held blender to break up the ice crystals in the frozen sections.