Strawberry Ice Cream [The Berry Bright Remix]

Fresh, fruity ice cream bursting with real strawberry flavor. This tastes like summer in a bowl and celebrates the beauty of fresh berries.

Makes

Serves 6-8

Total Time

6 hrs 15 min (15 min prep + 6 hrs chill/churn)

Ingredients

Ice Cream Base:
2 cups (480ml) heavy cream, grass-fed preferred
1 cup (240ml) unsweetened almond milk
3/4 cup (180ml) pure maple syrup
4 large egg yolks (80g, pasture-raised preferred)
1 tsp (5ml) vanilla extract
1/4 tsp (1.5g) sea salt

Strawberry Mixture:
2 cups (300g) fresh strawberries, hulled and sliced
1/4 cup (60ml) pure maple syrup for macerating

Make it Good For The Gut (Optional)

Replace 1/2 cup almond milk with plain kefir for probiotics and tangy balance that complements strawberries. Add 1 tablespoon grass-fed gelatin dissolved in warm almond milk for gut-healing collagen and smoother texture. Include 1 teaspoon vanilla-flavored liquid probiotics added after cooling for beneficial bacteria. Use coconut cream instead of heavy cream for dairy-free option with healthy medium-chain triglycerides.

Remix Options

Sweetener Swaps: Use raw honey (3/4 cup) or coconut nectar for different flavor profiles and natural sweetness. Dairy-Free Version: Replace cream with full-fat coconut milk and use aquafaba (3 tbsp) instead of egg yolks. Berry Variations: Try mixed berries, raspberries, or blackberries following same maceration process. Vanilla Bean: Replace extract with 1 whole vanilla bean, scraped, for intense vanilla flavor and beautiful speckles. Chocolate Chip: Fold in 1/2 cup mini dark chocolate chips during last 2 minutes of churning. Lower Sugar: Reduce maple syrup to 1/2 cup and add stevia or monk fruit to taste for sweetness without extra calories.

Good To Know

Strawberry Selection: Choose ripe, fragrant berries at peak season for maximum flavor and natural sweetness – they should yield slightly to pressure and smell sweet. Maceration Magic: Letting strawberries sit with maple syrup draws out natural juices and intensifies berry flavor while creating a syrup that distributes evenly. Custard Temperature: Cook custard base to exactly 170F (77C) for proper thickening without curdling – mixture should coat a spoon and hold a line when you draw your finger across it. Straining Importance: Always strain custard to remove any lumps and achieve silky smooth texture that defines premium ice cream. Chilling Time: Base must be completely cold (4 hours minimum) before churning for proper texture and faster freezing. Storage Tips: Press plastic wrap directly onto surface to prevent ice crystals, store up to 1 week for best quality. Serving Secret: Let ice cream soften 5-10 minutes at room temperature before scooping for easiest serving and creamiest texture.

steps

Macerate:

Combine sliced strawberries with 1/4 cup maple syrup in bowl. Let sit 30 minutes, stirring occasionally, until berries release juices and create natural syrup.

Puree:

Transfer macerated strawberries and all their juices to blender or food processor. Puree until completely smooth, then set aside.

Heat:

In heavy-bottomed saucepan, combine heavy cream and almond milk. Heat over medium heat until mixture just begins to steam but not boil.

Whisk:

In separate bowl, vigorously whisk egg yolks with remaining 1/2 cup maple syrup until mixture becomes pale yellow and thick, about 2-3 minutes.

Temper:

Slowly pour hot cream mixture into egg yolks in thin stream, whisking constantly to prevent curdling and create smooth custard base.

Cook:

Return mixture to saucepan and cook over low heat, stirring constantly with wooden spoon, until custard coats spoon and reaches 170F (77C).

Finish:

Strain custard through fine-mesh sieve, then stir in strawberry puree, vanilla extract, and salt. Cool completely in refrigerator for 4+ hours.

Churn:

Churn chilled mixture in ice cream maker according to manufacturer’s directions. Transfer to airtight container and freeze until firm, about 4 hours.