Red Meat Allergy Friendly Strawberry Ice Cream with Fresh Berries
Total time5 hr 45 min
Prep time30 min
Cook time15 min
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Learn more →Ingredients
6 servings
For the macerated strawberries
- 1 lb fresh strawberries, hulled and quartered
- 3 tbsp granulated sugar
- 1 tsp fresh lemon juice
For the custard base
- 1 cup whole milk
- 2 cups heavy cream
- ¾ cup granulated sugar
- 5 large egg yolks
- ¼ tsp fine salt
- 1 tsp pure vanilla extract
For serving
- 1 cup fresh strawberries, hulled and sliced, for serving
Instructions
- 1
Combine the quartered strawberries, 3 tbsp granulated sugar, and lemon juice in a medium bowl. Toss to coat and let sit at room temperature for 30 minutes, until the berries have released their juices and softened slightly.
- 2
Mash the macerated strawberries with a fork until you have a rough, chunky purée with some small pieces remaining. Set aside.
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