Wednesday, July 17, 2013

Homemade Strawberry Ice Cream

Let me do a bit of secret sharing with you guys.....this is Wild Boar's favourite ice cream, Homemade Strawberry Ice Cream ! LOL!, like a child , he will demand for strawberry ice cream whenever I asked what he would like to have for dessert.  When I make  yoghurt green tea ice cream , he will OINK !  Make Strawberry Ice Cream !   So be it or he will go " fine la, you always make funny  flavored ice cream which I don't eat ...make la strawberry one "  lol!   and last night I told him this  " ALRIGHT ! your wishes have come true for you la finish the whole tub la !  "     Creamy smooth and strawberry packed....mmmm blissfully delicious  !   Finally,  I have made someone happy :)  Check out the recipe as you read on .............

managed to get some huge and sweet ones from Jusco :)
Driscoll's strawberries can be sour at times but this
time I am blessed , I got the sweet ones

I used tthe Cuisinart ice cream maker
the size is just right  for my freezer . 
It can sit in there all year round :)

mmm....Wild Boar was happy when he saw
the strawberries in the trolley...he knows
he will get his strawberry ice cream after all LOL!

garnish ice cream
with cut strawberries  or strawberry puree  
I say  ...SLURPS   and WILD BOAR oinks  :p

Homemade Strawberry Ice Cream - adapted from David Lebovitz via Fine Cooking

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
table salt
5 large egg yolks
1 Ib,. fresh or frozen strawberries, tirmmed , pureed, strained ( I omited the straining part - I want the pulps ) and mixed with 1/2 cup sugar 
(or less if your strawberries are sweet)


In a medium saucepan, mix 1 cup of the cream with the milk, sugar and a pinch of salt. Warm the cream mixture over medium high heat,  stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3-4 mins.

Prepare an  ice bath by filling a large bowl with several inches of ice water.  Set a smaller metal bowl ( one that holds 1- 1/2 quarts) in ice water.  Pour the remaining cup of cream into the inner bowl (  this helps the custard cool quicker when you pour it in later ) Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent  the eggs from curdling.

Pour the egg yolk mixture into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly ( it should be thick enough to coat the spatula and holds a line drawn through it with the finger )  , 4 to 8 mins .  An instant read thermometer should read  175 - 180 F  at this point.  Don't let the sauce overheat or boil or it will curdle.  Immediately strain the custard into the cold cream in the ice bath.

Cool the custard below 70F  by stirring it over the ice bath. Pour in the strawberry puree into the cooled custard.  Refrigerate the custard until completely chilled.  At least 4 hours  * I leave it overnight

Then freeze in your ice cream maker according to the manufacturer's instructions.  Transfer it into an air tight container for at least 4 hours or 2 weeks.

Enjoy !

*             *            *


  1. Elin, I had a good laugh reading about what your Wild Boar said. Your strawberry ice cream looks fantastic! No wonder Wild Boar loves it so much :)

    1. Phong Hong, thanks for dropping by ;) yea he is funny boar. At times , he behaves like a pregnant lady, craving for certain food and yelloe glutinous rice is onr of them! Lol!