Tuesday, June 30, 2015

Brown Sugar Strawberry Ice Cream

Happy National Ice Cream Month!

Here's a recipe to start your month off right!


1 pint strawberries
1/4 cup white sugar
3 large egg yolks
1/2 cup brown sugar
1 teaspoon pure vanilla extract
Pinch salt
2 cups heavy cream
1 tablespoon vodka


Hull and quarter the strawberries (or even eighth them if they are really big). 

Add berries and white sugar to sauce pan and cook on low for about ten minutes, stirring occasionally. 

Remove from heat and strain the strawberry and sugar mixture through a fine sieve. 

If the liquid is runny, put it back on the stove for a bit until it thickens to a syrup. (I didn't have to do this the second time I made it, as it had thickened nicely.) Set aside syrup to cool. 

Place cooked strawberries in a small bowl and set aside to cool as well.

Once cooled, add vodka to the cooked strawberries. The vodka will help the strawberries from becoming icy when they are frozen.


Whisk egg yolks, brown sugar, vanilla, and salt in a bowl until smooth. 

Pour cream into saucepan and heat to just before it begins to simmer.

Slowly add the hot cream into the egg mixture while beating them together.

Pour mixture back into saucepan and cook on low heat, stirring constantly, until the mixture thickens and coats the back of the spoon.

Strain mixture through a strainer into a clean bowl. Allow it to cool slightly and add the strawberry syrup.


Refrigerate strawberries and ice cream base overnight (or until completely cooled).

Pour in custard into ice cream maker and churn according to manufacturer's directions. Near the end of churning, strain the strawberry-vodka mixture reserving the strawberries. (I made my husband drink the strained vodka. He didn't complain!) 

Add the strawberries to the ice cream maker and churn for a few minutes longer until well mixed. 

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