Strawberry Ice Cream with Chocolate Flakes
Chocolate-covered strawberries in ice cream form. A custard-free ice cream base lets the flavor of perfectly ripe summer strawberries shine. With a velvety creamy texture, strawberry flavor, and a touch of decadence of bittersweet chocolate, this ice cream won't last long after you make it.
Servings: 1 generous quart
Equipment
- ice cream maker
Ingredients
Macerated Strawberries
- 6 oz strawberries washed and hulled
- 2 tbsp granulated sugar
- 3 tbsp vodka
Ice Cream Base
- 10 oz strawberries washed and hulled
- 1 ½ c heavy cream
- ⅔ c buttermilk
- ½ c granulated sugar
- ½ c corn syrup
- 3 tbsp powdered milk
- squeeze of lemon
- ½ tsp salt
- all of macerated strawberry liquid ~⅓ c
Chocolate Sauce
- 3 oz bittersweet chocolate
- 1 tbsp coconut oil
Instructions
- Plan ahead: A day before making the ice cream, if needed, put the bowl of the ice cream maker in the freezer and chill overnight.
- Plan ahead: Quarter 6 ounces (about 1 cup) of strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.
- In a blender or food processor, blend remaining strawberries until smooth, about 30 seconds. Measure out 1 cup of the purée and add back to the blender. (Reserve any extra purée for another use.)
- Strain strawberry slices; set aside the sliced strawberries and add the liquid to the blender, along with all of the remaining ice cream base ingredients. Blend until well-mixed and smooth. Transfer the ice cream base to the refrigerator to chill as you prepare the chocolate sauce.
- Add the chocolate and coconut oil to a small microwave-safe bowl. Microwave for 30 second intervals, stirring in between each interval, until the chocolate is fully melted. Set aside.
- Churn in ice cream maker according to manufacturer's instructions. In the last minute of churning, add the reserved strawberry slices to the ice cream and churn for 30 seconds. If your ice cream mixer is very full, stop the machine and transfer about half a cup of ice cream into a small container and transfer to the freezer- this is the cook's secret stash, no need to tell anyone else about it. Turn the machine back on and slowly pour the chocolate sauce into the ice cream. Churn for another 30 seconds to mix in the chocolate. Transfer ice cream to airtight container and chill in freezer for at least 6 hours before serving.
Notes
Philadelphia-style ice creams like this can get icy the longer they are stored in the freezer. For best texture, eat the ice cream within 1 week.