Because any day is National Ice Cream Day in my world, I’m sharing an easy recipe that you can adapt for any fruity flavor! For best results, let the ice cream base chill in the refrigerator overnight, so prepare your base the night before you want to indulge.
This recipe calls for a shortcut in using homemade Strawberry Vanilla Jam, for best fruit flavor.
If you don’t have any homemade jam on hand, use a good brand that is mostly fruit and sugar, or macerate one cup of fresh sliced strawberries (or peaches, cherries or other berries) in 1/4 cup sugar and 1 tablespoon lemon juice in the refrigerator while your ice cream base is chilling.
Strawberry Ice Cream
3 large egg yolks
1 1/2 cups half and half (or 1 cup cream and 1/2 cup whole milk)
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
2 heaping tablespoons Greek yogurt
1 cup homemade strawberry jam
Make the ice cream base first, by combining the egg yolks, half and half, sugar and salt in a heavy bottomed medium saucepan. Whisk to combine and put on medium low heat. Cook the mixture, stirring constantly until it thickens enough to coat the back of a spoon (it should look like a light pudding). This will take a little while so be patient and don’t be tempted to turn the heat up too high (you’ll curdle the mixture).
When the mixture has thickened take it off the heat immediately and let it sit a few minutes to cool. When it has cooled enough that you can touch it, stir in the yogurt and lemon juice. If you mix the yogurt and lemon juice in before it’s cooled enough you may curdle it and you also don’t want to kill the healthy cultures in the yogurt.
Cover the top with plastic wrap to prevent a skin from forming and refrigerate overnight.
If you happen to see a few clumps in your mixture, strain it into a bowl before covering and placing in the fridge.
The next day, combine your ice cream base with your strawberry jam and place it in your ice cream maker. Churn until you get ice cream, then place your frozen treat in a sealable container for storing and serving (I like to reuse large plastic yogurt containers-the 35 oz. size). This recipe will yield about 32 oz. of ice cream.
Serve immediately or store in the freezer until you’re ready to share!
Yes, you could use any homemade jam to make this ice cream.
Need some jam recipes? Here’s a handy guide: