I scream, you scream, we all scream for ice cream! Ice cream is an American favorite and with good reason. Creamy, cool and flavorful, what’s not to like? Well, summertime is here and it’s the perfect time to munch on some ice cream. I can’t think of a better type of ice cream to eat than some homemade, eggless strawberry ice cream. Yes, it’s homemade. That’s a plus. The recipe has no eggs. That’s a bonus. And it’s strawberry ice cream…which yeah….is kind of amazing. So, kick back, relax and cool down with this great recipe. Oh yeah, did I mention none of those pesky ice crystals? There are two keys to this recipe’s success. First, we toss the strawberries in sugar and let the large amounts of liquid in the berries drain. We don’t want that water in our ice cream. Secondly, we use milk powder. It’s key to absorbing the excess liquid and contributing to a creamy texture. Enough talk, let’s get started.
Start by tossing the strawberries in sugar and letting them sit at room temperature covered with plastic wrap for 6-8 hours.
Drain the excess liquid through a colander and place in a bowl.
Pour in the milk, sugar, vanilla, milk powder, salt.
Use a blender or immersion blender to blend the mixture together. You don’t want any lumps of powder or berries. It should be a smooth, uniform mixture. Pour in the heavy cream and stir until combined.
Pour the mixture into your ice cream machine until about 1/2-3/4 full and churn 15-20 minutes or until soft serve consistency.
You can enjoy at this point, but I suggest freezing it from anywhere to a few hours up to overnight. If you choose to freeze, leave out for 5-10 minutes before serving.
See how I do it:
- 1 lb fresh or frozen strawberries
- 1 1/4 cups granulated or cane sugar
- 1 1/2 cups whole milk
- 3/4 cup skim milk powder
- 2 cups heavy cream
- 1 1/2 tsp vanilla extract
Toss the strawberries in 1/2 cup of the sugar in a bowl and allow to sit out at room temperature covered with plastic wrap for 6-8 hours.
Drain the strawberries in a colander in the sink.
Combine the strawberries, milk, milk powder, vanilla extract, 3/4 cup sugar in a bowl and use a blender or immersion blender to puree until smooth. No lumps should remain.
Pour in the heavy cream and stir until uniform in color.
Transfer this ice cream base into the ice cream maker and churn about 15-20 minutes, according to manufacturer's instructions. Make sure you only fill it about 1/2 way full or 3/4 way full when you pour the base in. You'll have two batches of base.
Transfer the finished ice cream to a storage container. Serve immediately or harden in your freezer for 8 hours or up to overnight.
Temper ice cream for 10 minutes before serving. Garnish how you please and enjoy!
You'll have extra ice cream base. It makes about two batches worth. Don't over churn and leave some space in the ice cream maker so "overrun" can occur.
This strawberry sauce is so versatile. You can use it to top ice cream, cheesecakes, cakes, and pretty much anything else you want. Though it’s not strawberry season at the moment, Spring and Summer is just around the corner, so we may as well get ready for it the right way. The sauce is delicious, but not overpowering like some may be. I’ll personally be using this sauce to make a tasty trifle. Watch out for that next week!
Start by placing some whole strawberries to the side. You’ll cut off the tops and slice these, but you won’t put them into your sauce until after it’s cooked. Cut off the tops and slice in half the rest of the berries. Place in a saucepan with the sugar.
Cook on a medium to medium-low heat for about 15 minutes or until thicker. Stir occasionally. A wooden spoon is best for this recipe.
Once it’s done cooking, it should look something like this.
Take off the heat and pour into a separate bowl. Add in the lemon zest and vanilla and mix.
Blend with your immersion blender until desired thickness is reached. If you want it thinner, add in some water or lemon juice when in the cooking process. It will obviously be tarter if you go the lemon juice route. You can also strain it after you blend it and just add the liquid to some sliced berries and mix.
Enjoy with some ice cream, cheesecake or in a trifle, like I’ll be doing. Keep covered, refrigerated for up to a week.
See how I do it:
Cut the tops of the strawberries and slice them in half. Leave two whole berries to the side and slice them as well. Place in a saucepan along with the sugar. Cook on a medium to medium-low heat for about 15 minutes until the sauce thickens. Remove from the heat and pour into a seperate bowl. Add in the lemon zest and vanilla and mix. Use a immersion blender to blend to the consistency you'd like. Enjoy! Refrigerate covered for up to a week.
Cut the tops of the strawberries and slice them in half. Leave two whole berries to the side and slice them as well. Place in a saucepan along with the sugar.
Cook on a medium to medium-low heat for about 15 minutes until the sauce thickens.
Remove from the heat and pour into a seperate bowl.
Add in the lemon zest and vanilla and mix.
Use a immersion blender to blend to the consistency you'd like.
Refrigerate covered for up to a week.
Fall is officially official now. I know you guys have been doing what I’ve been doing. Searching for fall recipes, then testing them, then gaining some weight. Also, scrolling on Pinterest and Instagram at all hours of the night looking at food. Just me? Okay then. Well, you know a cool (no pun intended) way to incorporate the great flavors of fall? Ice cream! Not just any ice cream though. Some homemade ice cream will do the trick. This ice cream recipe is a more traditional, French-style ice cream. This means it’s the recipe that involves egg yolks. Now, if raw eggs freak you out and you shutter at even the thought of using them, then feel free to try my egg-free base recipe on my site.
Though, it is a traditional method of making ice cream, it’s still pretty simple. Just a few more steps, that’s all. We also use a secret ingredient that will help keep our ice cream nice and creamy. Nonfat milk powder is the key. That’s what many people in the ice cream industry use to keep their ice cream super creamy. Why does it work? Well, milk and cream are both used in our recipe. Milk and cream have a high water content believe it or not. So that’s why sometimes when you’re making ice cream at home, you end up with those nasty ice crystals. If I wanted to eat ice crystals, I’ll have a freeze pop or a snow cone. Anyways, the milk powder helps absorb that water, making a creamier ice cream. Okay, I’m done with my Alton Brown impersonation for now. Let’s get to this recipe.
Prepare an ice bath in a bowl big enough to fit your saucepan. Combine your milk, both sugars, vanilla and milk powder in your liquid measuring cup.
Combine the egg yolks in a bowl.
Place your milk mixture in a saucepan over medium heat. Cook for about five minutes our until the lumps completely dissolve.
Add the cream in and whisk. Cook for about five minutes or until it reaches 110°F.
Take off the heat. Temper the milk mixture into the egg yolks by adding a half a cup, slowly in a stream while whisking constantly.
Pour the egg yolk mixture back into the saucepan with the milk and cream and put it back on medium heat.
Stir with a rubber spatula every now and then and cook on medium heat until 165°F is reached or until it passes the spoon test.
Place the saucepan into your prepared ice bath and let it cool stirring for the first minute. Cool for about 15-20 minutes.
Pour through a wire-mesh strainer into a plastic container. Cover and refrigerate for at least four hours or up to overnight.
After you refrigerate the base, pour the base into your ice cream machine and churn according to manufacturer’s instructions. Every machine will be different. Mine is a Cuisinart and it usually takes about 15-25 minutes to churn proper ice cream. You don’t want to over churn, because you’ll get grainy ice cream. You want to churn enough for air to incorporate to produce a light, creamy ice cream.
Once churned enough, move to a plastic container that has been pre-frozen for about 5-10 minutes. Swirl in your caramel sauce lightly. Don’t overdo it like I did. Once you’re done adding the caramel sauce, move to a pre-frozen plastic container to freeze. I have an actual ice cream container that freezes great that I bought from Amazon. Tovolo Sweet Treats Tub – Raspberry.
If you want to freeze it in the same mix-in container that’s fine too. Freeze for up to four hours or overnight.
Before serving, let it sit out for around 5 minutes or up to 10 minutes for it to get to the perfect scooping consistency.
See how I do it:
- 1/2 c granulated sugar or cane sugar
- 1/4 c light or dark brown sugar
- 1/2 c skim milk powder
- 1 2/3 c whole milk
- 1 2/3 c heavy cream
- 1 t vanilla extract
- 3 egg yolks
Prepare an ice bath in a large heat proof bowl.
In a medium saucepan, combine the sugars, milk powder and milk. Stir with a whisk until smooth. Make sure the milk powder is dissolved into the mixture and there are no lumps. Stir in the cream and whisk in over medium low heat.
Cook the mixture, stirring often with a rubber spatula over medium heat. Make sure to scrape the bottom of the pan to prevent burning. Mix until 110°F, 5 to 10 minutes. Remove the pan from the heat.
Place the egg yolks in a medium bowl. While whisking, slowly pour in 1/2 cup of hot milk-cream mixture to temper the egg yolks. Continue to whisk until even in color.
Whisk the egg yolk mixture back into the saucepan with the milk and cream.
Return the pan to the stove top over medium heat, continue cooking, stirring often until it reaches 165°F, 5-10 minutes. Another way to test if it's ready is if it coats the back of a spoon and if you run your finger through it, the milk stays separated.
Transfer the pan to the prepared ice bath. Let it cool for 15-20 minutes, stirring occasionally.
Pour the ice cream base into a plastic container through a wire-mesh strainer. Cover and refrigerate for a few hours or overnight.
Transfer the cooled base to the ice cream maker and churn according to the manufacturer's instructions.
After churning, place in a frozen plastic container and swirl in the caramel sauce with a knife. Pour the ice cream into a frozen container.
Serve immediately or place in freezer for a few hours or overnight before serving.
You can let the ice cream temper and sit out for about 5-10 minutes. You can use homemade caramel sauce or store bought caramel sauce.
I’ve professed my love of donuts, in an earlier post. I go crazy for donuts. But, I go easily as crazy for ice cream. That stereotype of girls watching their soaps while eating ice cream is no stereotype with me. That’s considered a good day for me. I do admit though, I’ve become a slight ice cream snob. Ice cream is fine if you buy it from your local supermarket. It’s divine if you make it yourself. Homemade ice cream has converted me and I’m sticking with it for the long haul. One of my absolute favorite ice cream recipes is known as Moose Tracks. I’m sure these are available all over the country. It’s vanilla ice cream with fudge swirls and peanut butter cups. YUM! You can’t go wrong with these flavor combinations. So since I usually make ice cream at home, I decided to try to replicate the famous Moose Tracks ice cream. It was so good. I was in peanut butter and chocolate heaven. I’ll say this…it’s the quickest I’ve finished my quart of ice cream.
Ice cream is not rocket science. There are basically two forms of ice cream. One is the French style. This is the typical ice cream made from a custard base, which of course, has eggs in it. The other is called the Philly style. This one has no custard base, which of course, means no eggs in it. I’ll admit I was leary of this method, because I was used to the French style, which I’ve been using for many years. When I finally tried it, I was hooked. Specifically, I tried Jeni’s Ice Cream’s recipe. She uses cream cheese in her recipe. At first, this put me off, but then I thought about it. Heavy cream in America is typically around 36% butterfat. The higher the butterfat, the creamier the ice cream. Cream and Milk are mostly water, so to make up for this deficiency, we need to add milk solids. Many people add milk powder, but cream cheese does the job fabulously as well.
To start, set 1/4 cup of milk to the side. Combine the remaining milk, sugar, corn syrup, salt, vanilla bean, vanilla extract and heavy cream in a saucepan.
Over medium-high heat, bring to a boil and cook for four minutes, whisking occasionally.
Mix the cornstarch and 1/4 cup of milk.
Add in the slurry and cook for two more minutes, whisking occasionally.
Take off the heat. Take 1/4 cup of the hot milk/cream mixture and add it to the cream cheese. Whisk until smooth. Add in the cream cheese mixture back into the hot milk mixture and whisk.
Get an ice bath ready.
Pour the ice cream mixture through a sieve into a gallon sized plastic storage bag. Seal it up really well and submerge it into the ice bath. Let it cool for 1-2 hours.
While it’s cooling, dice up the peanut butter cups into small pieces. Warm some hot fudge up as well.
Put the container that you’ll be pouring your ice cream mixture into in the freezer for about 15 minutes.
When the mixture is properly cooled, take your ice cream machine and pour the mixture into the cooling base.
Let it swirl for about 15 minutes.
Once it’s done, remove your container from the freezer. Move your ice cream into a regular container to mix the add ins. Add in the peanut butter cups and fold. Put three tablespoons of the warm fudge and swirl with a butter knife. Pour this mixture into the container that was in the freezer.
Place in freezer for anywhere from 3 hours to 24 hours. Homemade ice cream can last up to a week, but I recommend eating it in the first three days.
- 2 cups milk
- 4 teaspoon cornstarch
- 1 1/4 cup heavy cream
- 2/3 cups sugar
- 2 tablespoon light corn syrup
- 1/4 teaspoon kosher salt
- 1/2 tsp vanilla extract (optional include a vanilla bean to steep)
- 3 tablespoons cream cheese, softened
- 4 peanut butter cups, cubed
- 1/8 cup of hot fudge
In a bowl, stir together 1/4 cup milk and the cornstarch
Set slurry aside
In a 4-qt saucepan, whisk together remaining milk and the cream, sugar, vanilla extract, corn syrup, and salt, bring to a boil over medium-high heat. Cook for four minutes.
Stir in the slurry. Return to a boil and cook, stirring, until thickened, about two minutes.
Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth.
Pour in the cream cheese mixture back into the milk mixture.
Prepare an ice bath.
Pour mixture into a plastic bag through the sieve; seal and submerge in a bowl of ice water until chilled, about 1-2 hours.
Dice your peanut butter cups really small and warm the hot fudge.
Place your ice cream container (the final container, you'll have the ice cream in) in the freezer for about 15 minutes.
Pour ice cream mixture into an ice cream maker; process according to manufacturer's instructions.
Transfer the soft-serve ice cream to a storage container and add the peanut butter cups and fudge. Fold in the peanut butter cups and swirl the fudge, but not too much.
Remove the ice cream container from the freezer and place your ice cream in it.
Freeze from 3 hours to overnight and enjoy.
You can a mix in any add-ins you'd like.