So, what do you get when it is World Chocolate Day and Strawberry Ice Cream Sundae Day? How about Chocolate Covered Strawberry Ice Cream – and a sprig of mint, of course. Everyone has their favorite ice cream base. Honestly, I stole Ree Drummond’s (The Pioneer Woman) base and then modified the fruit ingredients for my taste. In this case, it’s strawberries. My blueberry recipe is in the June’s edition. Here is my take on the most amazing Strawberry Ice Cream. Then, we make the chocolate sauce and top to your little heart’s content. One of my favorite desserts. I hope you enjoy!
Strawberry Ice Cream
3 cups half-and-half
2 cups plus 2 tablespoons sugar
1 vanilla bean
9 large egg yolks
3 cups heavy cream
1 1/2 pounds of strawberries, hulled, plus extra for serving
Stir together the half-and-half and 2 cups of the sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar and add it to the mixture (or add the vanilla extract). Heat the mixture until it’s hot but not simmering or boiling.
In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.
With a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. This will temper the eggs so you don’t have scrambled eggs in your ice cream. Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time.
Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon, cooking it slowly, until it’s thick enough to coat the spoon, 2 to 4 minutes.
Set a fine-mesh strainer over a clean bowl. Pour the thick half-and-half liquid through the strainer into the bowl. Add the heavy cream and stir gently to combine. Refrigerate this mixture until chilled, about 2 hours.
Meanwhile, combine the strawberries and remaining 2 tablespoons sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the chilled custard mixture and stir.
Now pour this mixture into your ice cream maker and freeze it according to the manufacturer’s directions. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 4 hours.
¾ cup white sugar
1 ½ tablespoons all-purpose flour
½ cup unsweetened cocoa powder
1 ¼ cups milk
2 tablespoons butter
½ teaspoon vanilla extract, or more to taste
1 tiny pinch salt
Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
Pour hot over ice cream or store in airtight containers in the refrigerator.