strawberry-chocolate-chip-ice-cream

Strawberry Chocolate Chip Ice Cream

0 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    12 h 30 m
Rose
Recipe by  Rose

“Strawberry ice cream and dark chocolate chips.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 quarts

ADVERTISEMENT

Directions

  1. Blend strawberries, 1/4 cup sugar, and lemon juice in a food processor until strawberries are coarsely chopped. Transfer mixture to a bowl and refrigerate until chilled, about 1 hour.
  2. Heat 1 cup heavy cream, milk, and 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved, about 5 minutes; remove from heat, cover, and allow cream mixture to cool for 30 minutes.
  3. Whisk egg yolks together in a bowl. Slowly pour the warm cream mixture into the egg yolks, whisking constantly. Transfer warmed egg mixture back to the saucepan.
  4. Heat egg yolk mixture over medium heat, constantly stirring and scraping the bottom of the saucepan, until custard thickens enough to coat the back of a spatula, about 5 minutes.
  5. Pour remaining 1 cup heavy cream into a large bowl and set a strainer atop the bowl. Slowly pour custard through strainer and stir. Add vanilla extract and salt. Stir chilled strawberry mixture and chocolate chips into custard.
  6. Place ice cubes into a large bowl and add water; stir. Place the bowl of strawberry-chocolate mixture into the ice bath and allow mixture to cool to room temperature, stirring occasionally, about 10 minutes; remove bowl from ice bath and cover with plastic wrap. Refrigerate until well chilled, 8 hours to overnight.
  7. Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Easy Mint Chocolate Chip Ice Cream
(419)

Easy Mint Chocolate Chip Ice Cream

Easy, Eggless Strawberry Ice Cream
(111)

Easy, Eggless Strawberry Ice Cream

Strawberry Ice Cream
(60)

Strawberry Ice Cream

Chef John's Strawberry Ice Cream
(4)

Chef John's Strawberry Ice Cream

Homemade Mint Chocolate Chip Ice Cream
(3)

Homemade Mint Chocolate Chip Ice Cream

Strawberry Rosewater Ice Cream
(4)

Strawberry Rosewater Ice Cream

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 26.8 g
  • 9%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 119 mg
  • 40%
  • Sodium
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Easy Mint Chocolate Chip Ice Cream

>

next recipe:

Nuclear Chocolate Ice Cream