Easy Homemade Strawberry Ice Cream Bliss!
Whip up this delightful strawberry ice cream at home for a refreshing and healthy-ish summer treat, complete with beautifully decorated waffle cones!
Equipment
- Medium Bowl
- Medium Saucepan
- Wooden Spoon
- Food Processor or Blender
- Fine Mesh Sieve
- Freezer-safe container
- Small Bowl
- Small Plate
- Glass
Ingredients
Ice Cream Base
- 4 large egg yolks
- 0.5625 cup granulated sugar (1/2 cup plus 1 tablespoon)
- 1 tsp cornflour (cornstarch)
- 1.25 cups whole milk
- 1 tsp vanilla extract
- 3.5 cups fresh strawberries hulled
- 1.25 cups heavy whipping cream
For Decoration
- 8 waffle cones
- 1.75 oz white chocolate
- 0.5 cup roughly chopped pistachio nuts
- 1.75 oz dark chocolate
Instructions
- Prepare the Custard Base: In a medium bowl, whisk together the egg yolks, granulated sugar, and cornflour until the mixture is thick and light in color.
- Heat the Milk: Pour the whole milk into a medium saucepan and heat it gently until it just begins to boil.
- Combine & Thicken Custard: Gradually, while whisking constantly, pour the hot milk into the egg yolk mixture until it's smooth. Transfer this mixture back to the saucepan. Cook over low heat, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Be careful not to let it boil, or it might curdle.
- Cool the Custard: Remove the custard from the heat and stir in the vanilla extract. To prevent a "skin" from forming, either sprinkle a little sugar on the surface or cover it directly with a piece of crumpled and dampened nonstick baking paper. Let the custard cool completely to room temperature.
- Make Strawberry Purée: While the custard cools, purée the hulled fresh strawberries in a food processor or blender until perfectly smooth. For the creamiest texture, press the purée through a fine-mesh sieve into a bowl to remove any seeds, then discard the seeds.
- Whip the Cream: In a separate clean bowl, whip the heavy whipping cream until it forms soft peaks and has a thick, batter-like consistency.
- Mix & Prepare for Freezing: Gently fold the whipped cream into the cooled custard until well combined. Then, carefully fold in the strawberry purée until you have a beautifully blended pink mixture. Pour this mixture into a freezer-safe container.
- Freeze Your Ice Cream: Freeze for 6-7 hours, or until it's firm enough to scoop. For an extra smooth and creamy result, beat the mixture with a fork two or three times during the first few hours of freezing to break up any ice crystals that might be forming.
- Decorate Waffle Cones: While your ice cream is freezing, prepare your cones! Melt the white chocolate in a small bowl set over a small saucepan of gently simmering water (or use a microwave in short intervals). Spread the chopped pistachio nuts on a small plate. Dip the tips of four waffle cones into the melted white chocolate, then immediately into the pistachios. Stand them upright in a glass to set and harden. Repeat this process with the dark chocolate for the remaining four cones.
- Serve & Enjoy: When you're ready to serve, allow the homemade ice cream to soften at room temperature for a few minutes, then scoop it generously into your beautifully decorated waffle cones.
Notes
Enjoy your refreshing, healthy-ish summer treat!
Nutrition Information (per serving):
- Calories: 408 kcal
- Total Carbs: 37.2g
- Net Carbs: 35.1g
- Fats: 27g
- Protein: 6.6g
