What is it that makes homemade ice cream so delicious? Is it the fresh ingredients? The creamy, smooth texture? Or the sense of accomplishment you get from knowing you really can make something that good from scratch? I’d say it’s all of the above, and I bet you’ll agree after you try this ice cream. Which you should make as soon as possible, in spite of this poor quality photo that doesn’t do it justice:
Chocolate-Covered Strawberry Ice Cream
Makes: about 1.5 quarts
- 3 cups strawberries, quartered
- 3/4 cup sugar, divided
- 1 T. lemon juice
- 1 1/2 cups half and half
- 3/4 cup milk
- pinch of salt
- 4 egg yolks
- 1/2 t. vanilla extract
- 4-6 oz. dark and/or milk chocolate
- Place strawberries, 1/4 cup sugar, and lemon juice in a food processor and pulse (mixing between pulses if necessary) until strawberry pieces are of desired size. Transfer to a container and refrigerate.
- In a medium saucepan, warm the remaining 1/2 cup sugar, 3/4 cup half and half, milk, and salt over medium-low heat until the sugar is dissolved and the mixture is warmed through.
- In a medium bowl, whisk together the egg yolks. Pour the warmed mixture into the yolks, whisking constantly, then pour mixture + yolks (this is your custard base) back into the saucepan.
- Stir constantly over medium heat, making sure to scrape the bottom and sides of the pan, until the mixture thickens and coats the spatula (takes about 5-10 minutes).
- Pour the remaining 3/4 cup half and half into a large bowl. Add the custard base and stir in the vanilla and the strawberry puree. Cool to room temperature, stirring occasionally, then cover and refrigerate at least 8 hours.
- Chop the chocolate into small, thin flakes (about 1/2 inch in length) and store in the refrigerator until ready to use. Stir into the ice cream mixture just before churning.
- Churn ice cream mixture in your ice cream maker.
If you don’t have an ice cream maker, try this method (using a handheld mixer): How to Make Homemade Ice Cream without an Ice Cream Maker
Or this one (using just your freezer and a spatula): How to Make Ice Cream without a Machine
And now, a few comments and suggestions from me:
- This recipe was originally for 2 quarts of strawberry ice cream, but I adjusted it for the size of my ice cream maker (and added the chocolate). You can easily convert it back to 2 quarts by dividing all the measurements by 3 and adding that on to the amount (use 6 egg yolks).
- The recipe called for heavy cream and whole milk, but I like to keep my ice cream recipes light by using half and half and skim milk. I find the result is still creamy and delicious, and I can have a bit more without feeling guilty!
- If you like larger strawberry pieces in your ice cream but have trouble getting them that size in your food processor, chop up a handful of strawberries by hand and add them to your puree just before refrigerating it.
- I used a mixture of milk chocolate and dark chocolate Hershey’s bars, but you can substitute packaged chocolate chunks or chocolate chips (miniatures would work well) if you prefer.
- If your ice cream is a little too soft for your liking when it comes out of your ice cream maker (mine usually is), just stick it in the freezer for 15-30 minutes to firm it up.
- Lastly, just be sure to make this ice cream! Garnish it with something cutesy like a leftover sugar cookie or a chocolate-covered strawberry, if you’re feeling fancy. And share it with friends, because it’s so easy, you can always make more tomorrow.