Strawberry Frozen Custard & Strawberry Sauce
Servings:*
1 quartIngredients
- For the strawberry sauce:
- 1 pound fresh strawberries, hulled and chopped
- ¾ cup sugar
- 1 tablespoon lemon juice
- For the frozen custard:
- 2 cups heavy cream
- ¾ cup whole milk
- ½ teaspoons vanilla extract or 1 whole vanilla bean
- 5 egg yolks
- ½ cup sugar
- ¼ teaspoons salt
Directions
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To make the strawberry sauce: In a medium saucepan, combine all the ingredients for the strawberry sauce over medium heat. Bring them to a simmer for 30 minutes.
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Mash the fruit with a potato masher and simmer for another 10 minutes.
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Allow the sauce to cool for 10 minutes, and then transfer it to a blender and puree. Set aside.
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To make the custard: In a medium pot, combine the heavy cream, whole milk and vanilla over medium heat. Bring it to a simmer, whisking intermittently. Note: This can take up to 20 minutes. Try not to rush this process or you’ll overheat the cream.
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While the cream is heating, combine the egg yolks, sugar and salt in a separate bowl and whisk vigorously until they have about doubled in size or become a little frothy and pale.
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Once the cream is simmering, remove it from the heat and allow it to cool for about 10 minutes.
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Remove the vanilla bean from the cream and discard. Pour the cream into the egg yolks in a slow, steady stream, whisking continuously until they’re fully incorporated.
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Transfer the custard mixture to the sauce pot and warm it over medium low heat, stirring gently, until the mixture thickens slightly and coats the back of a spoon
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Transfer the custard to the bowl to cool. Once it is at room temperature, put it in the refrigerator to cool for at least 1 hour.
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If you’re not going to use it immediately, custard can be stored in the fridge for up to 3 days.
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Pour the custard mixture into an ice cream machine and churn until thick, about 12-15 minutes.
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Working in batches, churn half of the strawberry sauce into the custard.
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Serve directly from the ice cream machine for soft serve, or put it in the freezer to firm up, about 6 hours. Garnish with scoops of strawberry sauce and enjoy!