Strawberry Ice Cream

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Strawberry ice cream that is like no other. Mixing egg yolks and cream to give a custard texture covered with sweet strawberries.

Prep Time3 30

Cook Time10

Course: Dessert

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 447kcal

Cut the strawberries into bite-size.
Add the cream and the milk to a pot and set to medium heat, do not boil.
Separate the egg yolks and add the yolks to the bowl, then add the sugar, salt vanilla, and mix.
Add ½ cup of the warm milk and slowly temper in the egg mix so as not to cook the yolks.
Pour the Monin strawberry mixture and egg mix into the warm milk and mix quickly so as not to cook the egg mix. Mix slowly until the mix thickens and coats the back of a spoon.
Once the mix has thickened, pour into an airtight container and place in the freezer for about an hour until cold.
Pour the mixture into the ice cream maker and close the lid. Churn ice cream until it reaches a soft-serve consistency or the desired serving consistency that you like. Mine was about 35 minutes.
When the mix thickens, add the jam so it can swirl into ice cream and blend.
At this time, the ice cream is done and can be put into an airtight container, or fruit and candy can be added at this time.
Smooth the top with a spatula with one layer, then add the toppings that you like or fruit between each layer of ice cream. I added chopped white chocolate and strawberries. Repeat the step until all the ice cream is done.
The ice cream is soft at this time, so freeze for at least 2 to 4 hours, depending on the container and freezer. When ready to serve, let it sit at room temperature for a few minutes for the perfect scoop!

As I add the Monin flavor, I will taste the mix to add more or less, depending on what is preferred by the taste buds.
When adding the jam, taste the ice cream first so you don't over-sweeten the ice cream.
Quality ingredients will make a world of difference when making ice cream so it's creamy and not too sweet.