Strawberry Ice Cream

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Strawberry Ice Cream

∙350g (12oz) very ripe strawberries (divided) —150g (1c) for maceration —200g (1 1/3c) for purée

∙75g (⅓c) sugar (for maceration)

∙50g (3T+2t) vodka

∙400g (1⅔c) heavy cream

∙200g (¾c + 1T) whole milk

∙6 large egg yolks

∙100g (½c) sugar

∙0.25g (small pinch) salt

∙6–10 drops natural red food coloring (optional)

1. Dice 150g of strawberries into 1" pieces. Combine with sugar and vodka. Stir and refrigerate overnight.

2. Blend the remaining 200g strawberries until smooth.

3. In a saucepan, heat cream and milk to 185–190°F.

4. In a bowl, whisk together egg yolks, sugar, and salt.

5. Temper with hot dairy mixture as above, then combine fully and return to saucepan.

6. Cook over medium-low heat, stirring continuously, until custard thickens and reaches 192–195°F.

7. Transfer to a clean bowl and immediately stir in strawberry purée and food coloring (if using).

8. Chill in fridge for 30 minutes.

9. Pour into Ninja Creami pints or silicone ice cube trays and freeze for at least 24 hours.

-- General No-Creami Method (for Any Flavor)

1. After chilling the custard base, pour it into silicone-tipped ice cube trays. Freeze until completely solid (minimum 24 hours).

2. Once frozen, remove cubes and transfer to a high-powered blender or food processor.

3. Blend until smooth and creamy. Add a splash of cream or milk only if needed to help it blend.