Hamdi Saidani This rich, fruity Pioneer Woman strawberry ice cream is made with a nine-egg-yolk custard base, half-and-half, heavy cream, and fresh pureed strawberries. It takes about 20 minutes to cook the custard plus several hours to chill and churn.
Ree makes this every year before the Fourth of July, and there’s a reason it’s become her go-to. The custard base uses nine egg yolks, which sounds like a lot, but that’s what gives it that thick, velvety texture you can’t get from a lighter recipe. You temper the yolks slowly, cook the mixture until it coats a wooden spoon, then strain it into the cream.
Blend the strawberries with a little sugar while the custard chills. If you puree them completely smooth, the ice cream turns out silky. If you stop just short, you get small pieces of fruit in each bite. Either way, fold the puree into the cold custard right before churning, not while it’s warm. Warm custard will thin the berries out and you’ll lose that punch of strawberry flavor.
Pioneer Woman Strawberry Ice Cream
Description
This Pioneer Woman strawberry ice cream uses a rich nine-egg-yolk custard base blended with fresh pureed strawberries for a smooth, creamy homemade summer treat.
Ingredients
Instructions
- Combine the half-and-half and 2 cups of sugar in a medium saucepan. Split the vanilla bean, scrape out the seeds, and add them to the pan. Heat over medium-low until the mixture is hot but not simmering or boiling.
- In a large bowl, whisk the egg yolks vigorously until they lighten in color, about 2 minutes.
- Slowly drizzle one ladle of the hot cream mixture into the yolks while whisking constantly to temper them. Repeat with a second ladle, whisking the entire time.
- Pour the tempered yolks back into the saucepan with the remaining cream mixture. Stir gently with a wooden spoon over low heat for 2 to 4 minutes, until the custard is thick enough to coat the back of the spoon.
- Pour the custard through a fine mesh strainer into a clean bowl. Add the heavy cream and stir gently to combine. Refrigerate until fully chilled, at least 2 hours.
- While the custard chills, combine the strawberries and 2 tablespoons of sugar in a blender. Puree until smooth, or stop just short if you want a little texture.
- Stir the strawberry puree into the chilled custard. Pour the mixture into your ice cream maker and churn according to the manufacturer’s directions. You may need to do this in two batches depending on the size of your machine.
- Transfer the churned ice cream to a freezer-safe container. Freeze for at least 4 hours, or until firm enough to scoop.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, thaw them first and drain off any extra liquid before blending. Fresh berries give a brighter flavor, but frozen ones work in the off-season. Don’t add the extra juice or the ice cream will turn icy.
Why does this recipe call for both half-and-half and heavy cream?
The half-and-half goes into the custard base where it cooks with the egg yolks. The heavy cream gets stirred in cold after straining. Splitting them this way gives you richness without making the custard too thick to cook evenly on the stove.
Is vanilla bean paste a good substitute for the whole vanilla bean?
It is. Use about 1 tablespoon of Vanilla Bean paste. You get the same flecks and flavor without having to split and scrape a pod. Vanilla extract works too, but the taste is a little less complex.
Do I have to strain the custard?
Yes. Even if it looks smooth, straining catches any small bits of cooked egg and vanilla bean fibers. Skipping this step risks a grainy texture that no amount of churning will fix.
How do I know when the custard is thick enough?
Dip a wooden spoon in and run your finger across the back. If the line holds and the custard doesn’t run back together, it’s ready. On a thermometer, you want it between 160°F and 180°F.
