Adapted from Nigella Lawson’s recipe. It requires more effort to make but it is so worth it, the texture and taste is better and it doesn’t melt so easily compared to the quick and easy condensed milk and cream recipe that I normally use for homemade ice cream.
Thank you so much, Nigella for this recipe, I love it.
I scaled down the recipe and I got lucky because the whole batch fits exactly in a standard size glass loaf pan that I usually use for my homemade ice cream.
I mixed some left over strawberry compote with this ice cream and..oh wow. YUM. Next time I make a batch again, I’ll be adding strawberry compote to the whole batch.
I use frozen strawberries for this. If fresh sweet strawberries are available to you, then please make this ice cream and the strawberry compote too.
To make this keto-friendly, sugar substitute may be used. See recipe below.
Put cream, milk and vanilla bean in a saucepan over medium heat(I use half vanilla bean only and use the other half on another recipe)
bring mixture to almost boiling then turn off heat, let stand for 20 minutes to infuse flavor
sprinkle sugar on frozen strawberries. Toss to mix and set aside
Meanwhile, in a mixing bowl, combine egg and sugar
whip by hand using a whisk or use your mixer
whip until mixture is very light and thick
Pour the vanilla-infused milk and cream mixture slowly into the whipped egg yolk and sugar while whisking
then pour the mixture back in the saucepan
and heat while stirring over medium heat until it becomes thick
Do a spoon test, it’s ready when custard coats the back of the spoon and line remains when you run a finger down the back of the spoon
Puree the strawberry in the blender or food processor
when custard has cooled, add the strawberry puree and lemon juice
Pour into a freezer safe container. Cover and put in the freezer. Or put in the ice cream maker if you have one and freeze.
after several hours..ta-da!
Better served in a sugar cone and with some strawberry compote mixed-in. Ohhhh…
Strawberry Ice Cream (The Best!)
- Sprinkle 2 tbsp of sugar (or erythritol, for sugar-free version) on frozen strawberries and set aside.
- If using fresh strawberries, wash and hull them first cut in half.
- Put cream and milk into a heavy-based saucepan and add vanilla bean, split down the middle lengthwise.
- Bring the mixture to nearly boiling and take it off the heat and leave to let the vanilla infuse for 20 minutes.
- Combine egg yolks and sugar (or erythritol) in a large mixing bowl and whisk by hand or using a mixer until thick and very light in color.
- Take vanilla bean out of the saucepan and pour the warm milk and cream mixture over the yolks slowly while whisking.
- Then return the mixture into the the same saucepan using a strainer (not the fine mesh or it will catch some of the super tiny vanilla caviar, it happened to me and I had to scoop them out and return in the custard)
- Put the saucepan with the custard back on the stove over medium heat and stir until the mixture thickens (it should coat the back of the spoon) then take off the heat and pour into a clean bowl to cool.
- Puree the strawberries in a blender or food processor and fold into the cooled custard until fully incorporated then add the lemon juice
- Pour into a freezer-proof container and put in the freezer.
- Whip every hour for 3 hours as it freezes using ether a whisk or electric beater to get rid of any ice crystals that form and that makes the ice cream crunchy instead of smooth.
- Alternately, if you have an ice-cream maker, just pour the custard into it and put it into the freezer.