Fresh homemade strawberry ice cream and important tips on how to create amazing ice cream at home.
Ice cream is one of those things that evokes a lot of childhood memories. I LOVED it as a child (I think if my parents would have let me, I would have lived off of it), and up till today it is my favorite dessert. But depending on what brand you prefer, it can also be quite pricey. I can only speak for my country but here a pint of Ben and Jerry’s costs 6,00€!
So thanks, but no thanks! I prefer making it myself so that I don’t spend so much money, but also so I can control the ingredients that are inside. I won’t lie, this ice cream isn’t what I would call healthy, fat or sugar reduced but when you make it yourself you can use high quality ingredients such as organic eggs, sweet regional strawberries,..
Homemade ice cream isn’t identical to store bought or the kind you buy at an ice cream stand. It has a slightly less creamy consistency and cannot be stored as long. However, the consistency will also depend on your ice cream machine. If you are serious about making ice cream, I’d suggest investing in a more expensive, self cooling machine. When making ice cream at home vs store bought here are some differences you should know about:
- Store bought ice cream has more air incorporated into it. This creates the smooth, creamy texture which we all love so much. At home you are limited to what your ice cream maker can do.
- Ice cream prefers a sub-zero environment. Ice cream companies and restaurants therefore have special freezers that are colder than what most people have at home. Then before serving they put it into a warmer freezer so it is scoopable. For obvious reasons you don’t have these possibilities at home.
- Store bought ice cream has certain additives that minimize ice crystals and keep the texture smooth and creamy, even when frozen for a longer time.
So now you are probably wondering if it is even possible to make great ice cream at home. I am happy to tell you that yes, you can, keeping certain things in mind:
- Use an ice cream machine! I am not a fan of recipes that skip this part. The constant slow churning of the machine incorporates air, which as I already mentioned, is important for a creamy texture.
- Don’t subsitute whole milk and heavy cream for light products. Water doesn’t freeze the same as fat does and you cannot exchange them without paying for it with the texture. Also do not cut down on the sugar. Just like alcohol, sugar doesn’t freeze and keeps ice cream softer.
- Chill your base and strawberries before adding them to the ice cream machine. This helps the ice cream to freeze faster in the machine. Quicker freezing time= smaller ice crystals!
- While store bought ice cream contains additives to help keep it creamy, we can also add something to help with the texture. If you are a baker, you probably even have a bottle of glucose at home. Glucose is simply a different type of sugar that is liquid at room temperature. It helps minimize ice crystals.
- After churning, eat the ice cream immediately if you prefer a soft serve. Or freeze for 3-4 hours after churning for a more solid consistency. It tastes best on the day you make it but you can also eat it on the second day. I don’t recommend storing it longer than 3 days because ice crystals form over time.
All this information might seem like a lot if you are new to making ice cream. Don’t worry, you will quickly get into it though. Plus it is very worth it to think of all these things when making ice cream so you will end up with the perfect scoop.
- 240ml whole milk (1 cup)
- 480ml heavy cream (2 cups)
- 4 egg yolks
- 150g white granulated sugar (3/4 cups)
- 1 tablespoon glucose
- 300g strawberries
- 1/2 lemon
- 2 tablespoons sugar
- In a medium sauce pan, bring milk and heavy cream to a boil, stirring constantly.
- Mix egg yolks and sugar together. Carefully warm the glucose syrup in the microwave to thin it out a bit, this will make measuring easier. Add it into the egg mixture.
- Then take about a cup of the hot milk mixture and slowly pour into the egg mixture, stirring constantly.
- Then pour everything into back into the sauce pan and cook over medium heat until mixture thickens slightly.
- Put into a cold water bath and stir until mixture reaches room temperature. Store in the fridge overnight.
- Cut strawberries into medium chunks and squeeze the lemon on top. Add the sugar. Chill in the fridge over night as well.
- Once everything has chilled, mash the strawberries and add into the base. Then add everything into your ice cream machine and churn according to its instructions.
- Eat immediately if you prefer a soft serve texture or freeze 3-4 hours for a more solid consistency.
- Store the ice cream no longer than 3 days for the best taste. It is creamiest right after churning and will lose its creaminess the longer you store it.