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Indulge in creamy bliss with this Strawberry Custard Ice Cream!🍓🍦 Whip it up effortlessly for a taste of homemade heaven!
For this recipe, I used our Ice Cream Maker, Quick Slice, and Classic Batter Bowl:
Our compact Ice Cream Maker lets you create your favorite frozen treats any time you want. Use fresh, natural ingredients to mix up smooth, custom-flavored ice cream, custard, frozen yogurt, sorbet, sherbet, and even frozen drinks. You’ll taste the quality—homemade ice cream is smoother, richer, creamier, and less expensive than store-bought. Just push a button to set the timer, add your ingredients, and you’ll have a frozen treat in 45 minutes or less—you can even peek through the clear lid to see it come together! Cover the bowl with the stretchy silicone lid to store it for later.
Details
- Includes a bowl, electric lid with paddle, and stretch-fit lid.
- Compact design takes up less space so it’s easy to use and store.
- Set the timer for 5 to 40 minutes.
- Makes up to 1 quart of ice cream—or eight ½-cup servings.
- Includes a Basic Vanilla Ice Cream recipe.
Cut Ingredients Without Squishing
The Quick Slice cuts your favorite fruits and vegetables into even slices with one simple motion. The unique, V-shaped blades won’t squish soft foods while cutting, and it’s big enough to slice halves of avocado, a ball of fresh mozzarella, or a bunch of strawberries or mushrooms all at one time. It’s the perfect tool for people who love salads or sheet-pan meals. The BPA-free plastic handles surround the stainless steel blades, so you can quickly and comfortably slice ingredients.
Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge.
Product Details
- 2-quarts
- Measure markings in cups, ounces, liters, and milliliters.
- Lids and bowls are dishwasher-, microwave-, and freezer-safe.
- Bowls are oven-safe to 350°F.
How to Clean
- Dishwasher-safe.
Click the links to get your Ice Cream Maker, Quick Slice, and Classic Batter Bowl today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 2 cups chopped strawberries
- 1 ¼ cup sugar divided
- ¼ teaspoon salt
- 5 egg yolks
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon vodka to prevent ice crystals, optional
Instructions
Please be sure to freeze your ice cream maker base for at least 24 hours prior to using.
Use the Quick Slice to chop strawberries to make 2 cups. Add ½ cup of the sugar to the strawberries, stir to mix. Set aside for 15 minutes, until juices have developed.
Separate egg yolks from egg whites (save egg whites for another use). Whisk yolks with ¼ cup of the sugar until pale yellow in color. Set aside.
Slowly add in heavy cream, milk, ½ cup of the sugar and the salt to a saucepan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil.
Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks. Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks.
Pour combined mixture back into pan, heat over medium-low heat until thickened. You will know it’s ready when custard leaves a line that is not dripping on the back of spoon.
Strain the juices from the strawberries and add to the Classic Batter Bowl, then add the custard mixture, along with the vanilla, and vodka (if using), whisking to combine. Cover and place in an ice bath or refrigerator, until mixture reaches 45⁰F/7⁰C.
Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
Add reserved strawberries to the ice cream when there is less than one minute left on the timer.
When the Ice Cream Maker stops turning, check the doneness. The mixture should be soft-serve consistency. If needed, add more time until the desired consistency is reached.
Serve immediately for soft serve, or cover and store in the freezer if you like hard ice cream.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Strawberry Custard Ice Cream (Video)
Equipment
Ingredients
Ingredients
- 2 cups chopped strawberries
- 1 ¼ cup sugar divided
- ¼ teaspoon salt
- 5 egg yolks
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon vodka to prevent ice crystals optional
Instructions
Instructions
- Please be sure to freeze your ice cream maker base for at least 24 hours prior to using.
- Use the Quick Slice to chop strawberries to make 2 cups. Add ½ cup of the sugar to the strawberries, stir to mix. Set aside for 15 minutes, until juices have developed.2 cups chopped strawberries, 1 ¼ cup sugar divided
- Separate egg yolks from egg whites (save egg whites for another use). Whisk yolks with ¼ cup of the sugar until pale yellow in color. Set aside.5 egg yolks, 1 ¼ cup sugar divided
- Slowly add in heavy cream, milk, ½ cup of the sugar and the salt to a saucepan, stirring to combine. Heat just until bubbles begin to form – do NOT bring to a boil.¼ teaspoon salt, 1 ½ cups heavy cream, 1 ½ cups whole milk, 1 ¼ cup sugar divided
- Add ¼ cup of hot mixture into the yolk/sugar mixture, whisking quickly to temper the yolks. Continuing adding ¼ cup of the hot mixture until completely incorporated into the yolks.
- Pour combined mixture back into pan, heat over medium-low heat until thickened. You will know it’s ready when custard leaves a line that is not dripping on the back of spoon. Add vanilla to the custard mixture.
- Strain the juices from the strawberries and add to the Classic Batter Bowl, then add the custard mixture, along with the vanilla, and vodka (if using), whisking to combine. Cover and place in an ice bath or refrigerator, until mixture reaches 45⁰F/7⁰C.1 teaspoon vanilla extract, 1 tablespoon vodka to prevent ice crystals
- Remove the bowl of the ice cream maker from the freezer and attach the assembled clear lid to the bowl. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
- Add reserved strawberries to the ice cream when there is less than one minute left on the timer.
- When the Ice Cream Maker stops turning, check the doneness. The mixture should be soft-serve consistency. If needed, add more time until the desired consistency is reached.
- Serve immediately for soft serve, or cover and store in the freezer if you like hard ice cream.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
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