Strawberry Chocolate Chip Ice Cream
Ingredients
- 1 quart strawberries, hulled and sliced
- 1 cup white sugar, divided
- 1 tablespoon lemon juice
- 2 cups heavy whipping cream, divided
- 1 cup whole milk
- 6 egg yolks
- 1 teaspoon vanilla extract
- 1 pinch salt
- 8 ounces dark chocolate chips
- ice cubes
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Instructions
- Combine strawberries, 1/4 cup sugar, and lemon juice in the bowl of a food processor; pulse until strawberries are coarsely chopped. Transfer to a bowl; refrigerate until chilled, about 1 hour.
- Heat 1 cup heavy cream, milk, and remaining 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved, about 5 minutes. Remove from heat, cover, and cool for 30 minutes.
- Whisk egg yolks together in a bowl; slowly whisk warm cream mixture into yolks, whisking constantly. Transfer egg yolk mixture back into the saucepan.
- Heat egg yolk mixture over medium heat, constantly stirring and scraping the bottom of the saucepan, until custard thickens and coats the back of a spatula, about 5 minutes.
- Pour remaining 1 cup heavy cream into a large bowl; set a strainer over the bowl. Slowly pour custard through the strainer into heavy cream; stir. Add vanilla extract and salt; stir in chilled strawberry mixture and chocolate chips.
- Place ice cubes into a large bowl and add water; stir. Place bowl of strawberry custard into the ice bath; cool to room temperature, stirring occasionally, about 10 minutes. Remove bowl from ice bath; cover with plastic wrap. Refrigerate until well chilled, 8 hours to overnight.
- Pour chilled custard into an ice cream maker and freeze according to manufacturer's instructions until it reaches "soft-serve" consistency. Transfer to an airtight container, cover surface with plastic wrap, and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Source
Original recipe: View Original