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strawberry ice cream

Recipe by
Nicole Bredeweg
West Olive, MI

Years ago, I went through an ice cream making phase. Cuisinart had come out with their ice cream maker, and I pulled what was the base recipe for this one from their manual. I was maneuvering through my recipe book, deciding what would go on this site, when I came across it. It wasn't as good as I expected (see the note on what happened when I used real strawberries), but it was excellent underneath the problems. So, I reworked the whole thing, making it sous vide cookable, changing up the ingredients, etc. And, here it is!

yield 4 - 6
method Stove Top

Ingredients For strawberry ice cream

  • 1-1/2 c
    heavy cream
  • 1-1/2 c
    whole milk
  • 2
    egg yolks
  • 1/2 c
  • 2 Tbsp
    vanilla extract
  • 1 tsp
    (or more) strawberry flavoring
  • 1/4 c
    (or more) strawberry preserves
  • 1/4 c
    (or more) strawberry ice cream syrup
  • 1/4 c
    (or more) nesquik strawberry dry mix (optional)

How To Make strawberry ice cream

  • 1
    Combine first 5 ingredients, being sure to break the egg yolks (to mix them in thoroughly). Place custard mix in a sealable bag (like a ziplock), pushing out as much air as possible, then seal. Put the bag into another ziplock bag, and push out as much air as possible again. Seal.
  • 2
    Preheat a sous vide water bath to 180°F. Place the ziplock bags within the bath for an hour, making sure that it stays below the waterline. (Hint: Have a strong magnet or two? Place a magnet in the outside ziplock bag. If your water bath is a metal pan, just make sure it's connecting at the bottom. If it's plastic, place another magnet outside, near the bottom and make sure they match up.)
  • 3
    After the hour is up, make an ice bath of 1 part ice to 1 part water. Remove the ziplock from the water bath and place immediately into the ice bath for 1/2 hour.
  • 4
    Place a fine mesh strainer into an appropriately sized bowl and pour the now cooled custard through, removing the solids (which are tasty to eat, but not good for making ice cream). Pour into some kind of container (I like mason jars, but you could probably pour it right back into it's ziplock), and refrigerate for at least 12 hours. It's very important that the custard be completely chilled!
  • 5
    When ready, follow the ice cream maker's instructions to make the ice cream, adding the strawberry extract right away. Experiment with adding the other strawberry flavored ingredients early, mid-freeze, and/or end of freeze. Add as much of each to reach the taste you're after. Depending on your maker, you may have to switch the batch to a sealable container and let 'set up' in the freezer.
  • 6
    **Caution!** This recipe originally called for straight up fresh or frozen strawberries. They ended up FROZEN SOLID. Which may sound fun, but I found that I didn't get good strawberry flavor, the ice cream was melting around it, and they were teeth breaking bits of bad news. After consulting with friends, we decided to try a variety of strawberry flavoring options, and turned out an amazing product. Since I had children helping me, we ended up putting a lot of each kind in, lol.

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