Strawberry Custard Ice Cream Video Recipe

I love to make recipes from scratch and mostly with fresh fruits and veggies , its healthy indeed. Sometimes kids request this and that for their craving and sometimes me try something new for them. So I made this Strawberry Custard Ice Cream using fresh strawberry puree to make an innovative and attractive dessert sh that is a suspense do wait for a week. I will reveal in another 7 days for sure since that recipe needs another relevant post which has to be made prior to it. Coming to this

perfect texture strawberry ice cream all you need is simple ingredients and if you are looking for eggless version do refer notes. The egg-less version also yields a good texture ice cream.

Ingredients

Large Egg Yolks – 5 Numbers
Regular Sugar – 3/4 Cup
Heavy Cream / Whipping Cream – 2 Cups
Regular Milk – 1 Cup
Strawberry Puree – 2/3 Cup from 12 Strawberries
Vanilla Extract – 2tsp

Optional Food Color

Method

• Heat milk in a sauce pan and once foams let it simmer and evaporates to half cup.
• Keep stirring otherwise milk gets burn.
• Whisk sugar and egg yolks in a heat proof bowl.
• Add evaporated hot milk in batches to the egg yolk mixture and keep stirring.
• Bring this mixture to heat and cook until it turns custard texture (refer video).
• Strain it if necessary and let the custard comes to room temperature.
• Once done do add Strawberry Puree and Vanilla Extract to it.
• Add heavy cream to the mixture and stir well.
• Let this mixture chills in refrigerator for 1-2 hours.
• Now assemble the freeze bowl (i keep the bowl for at least 12 hours in freezer), dasher and drive as per instructions for kitchen aid ice cream maker.
• Now pour the chilled ice cream mixture in to frozen bowl.
• In stir mode continue for 30 to 35 minutes or until desired consistency attained.
• Store in an air tight container and keep it in the freezer for 6 hours at least before serving.
• Serve the ice cream with any flavored syrup to give extra touch 🙂

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Recipe Card

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Strawberry Custard Ice Cream Video Recipe

Prep Time

30 mins

Cook Time

30 mins

Resting Time

6 hrs

 

Course: Dessert

Cuisine: American, French

Servings: 12 People

Author: Sangeetha Priya

Ingredients

• Large Egg Yolks – 5 Numbers
• Regular Sugar – 3/4 Cup
• Heavy Cream / Whipping Cream – 2 Cups
• Regular Milk – 1 Cup
• Strawberry Puree – 2/3 Cup from 12 Strawberries
• Vanilla Extract – 2tsp

Instructions

1. Heat milk in a sauce pan and once foams let it simmer and evaporates to half cup.
2. Keep stirring otherwise milk gets burn.
3. Whisk sugar and egg yolks in a heat proof bowl.
4. Add evaporated hot milk in batches to the egg yolk mixture and keep stirring.
5. Bring this mixture to heat and cook until it turns custard texture (refer video).
6. Strain it if necessary and let the custard comes to room temperature.
7. Once done do add Strawberry Puree and Vanilla Extract to it.
8. Add heavy cream to the mixture and stir well.
9. Let this mixture chills in refrigerator for 1-2 hours.
10. Now assemble the freeze bowl (i keep the bowl for at least 12 hours in freezer), dasher and drive as per instructions for kitchen aid ice cream maker.
11. Now pour the chilled ice cream mixture in to frozen bowl.
12. In stir mode continue for 30 to 35 minutes or until desired consistency attained.
13. Store in an air tight container and keep it in the freezer for 6 hours at least before serving.
14. Serve the ice cream with any flavored syrup to give extra touch 🙂

Recipe Notes

1. Instead of evaporating 1 cup regular milk do use 3/4th cup half and half and 1.5 cups heavy cream for this recipe.
2. Strawberries and mint are made for each other, do add mint flavor or fresh mint to this ice cream.
3. For an egg-less version with mint flavor and using hand whisk do refer the recipe HERE .
4. I added food color to this strawberry custard ice cream to use it up for an another interesting recipe and so food color is optional.
5. Please do save this link to get to know the new recipe.
6. With this natural flavored ice cream you can make Neapolitan Ice Cream.
7. Instead of sugar you can use 1/2 cup condensed milk for this recipe.

Notes

• Instead of evaporating 1 cup regular milk do use 3/4th cup half and half and 1.5 cups heavy cream for this recipe.
• Strawberries and mint are made for each other, do add mint flavor or fresh mint to this ice cream.
• For an egg-less version with mint flavor and using hand whisk do refer the recipe HERE .
• I added food color to this strawberry custard ice cream to use it up for an another interesting recipe and so food color is optional.
• Please do save this link to get to know the new recipe.
• With this natural flavored ice cream you can make Neapolitan Ice Cream.
• Instead of sugar you can use 1/2 cup condensed milk for this recipe.