Classic Vanilla With Strawberries Recipe
Make Classic Vanilla With Strawberries Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla ice cream base
Strawberry topping
Method
Vanilla ice cream base
- 1
Warm milk and cream
Combine 1 cup whole milk and 2 cups heavy cream in a medium saucepan. Add 3 tablespoons granulated sugar and a pinch of fine sea salt. Warm over medium heat, stirring occasionally, until the mixture is hot and steam starts to rise but not boiling (about 5–7 minutes).
- 2
Temper egg yolks
In a medium bowl, whisk 4 egg yolks until smooth. Slowly pour about 1/2 cup of the hot milk/cream mixture into the yolks in a thin stream while whisking constantly (this tempers the yolks so they don't scramble).
- 3
Make custard
Pour the tempered yolks back into the saucepan with the remaining hot milk/cream, stirring constantly. Cook over low to medium-low heat, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C), about 3–6 minutes. Do not let it boil.
- 4
Finish base and chill
Remove the saucepan from heat and stir in 2 teaspoons pure vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Let cool at room temperature for 20 minutes, then cover and refrigerate until thoroughly chilled, at least 2 hours (or overnight).
- 5
Churn and freeze
Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency (usually 20–30 minutes). Transfer the churned ice cream to a loaf pan or airtight container, smooth the top, press a sheet of parchment directly on the surface (optional), and freeze until firm, at least 4 hours.
Strawberry topping
- 6
Cook strawberries
Place 2 cups hulled and quartered fresh strawberries, 2 tablespoons granulated sugar, 1 teaspoon fresh lemon juice, and 1 tablespoon water in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly, about 6–8 minutes. If you prefer chunkier fruit, cook less time; for a jammy sauce, cook a bit longer.
- 7
Cool and macerate
Remove the strawberry mixture from heat and let it cool to room temperature. The sauce will thicken as it cools. Taste and adjust sweetness or lemon if needed. Refrigerate until ready to serve.
- 8
Serve
Scoop the frozen vanilla ice cream into bowls or cones and spoon the cooled strawberry topping over each serving. Optionally garnish with a few fresh sliced strawberries or a small mint leaf.