How to make homemade strawberry ice cream

Some might say that you shouldn't use up fresh, in-season strawberries on an ice cream recipe, but I disagree. All you have to do is make one batch of homemade ice cream with these high quality berries, and you'll be able to taste why it's so very worth it. Whenever you use the best ingredients you can in a recipe, the outcome is superior. And this ice cream is a perfect example of that.

In-season, local strawberries are drastically different from the imported counterparts we purchase at the supermarket during the rest of the year. They are much smaller, with a deep red colour going all the way through the berry (bye-bye hard white centres). And they taste . . . like strawberries! They are also much sweeter, with a stronger 'berry' flavour. The final difference is in the texture; local berries are tender and have a more delicate mouth-feel.

When choosing berries, don't concern yourself with size or uniformity. Strawberries grow in all shapes and sizes, and little gems can be just as tasty as large berries. Do look for berries that are firm and not mushy — mushy berries have either been picked late or have been on the shelf too long and will spoil quickly. Fresh berries should be a deep red with a natural shine — a sign of good moisture content and juiciness. Avoid berries that appear dry, shrivelled or are either whitish-green (underripe) or a muddy red (overripe).

Fresh, local berries may be best when enjoyed in their natural state, but when you're looking for a cooling treat on a hot summer day, give this classic a try!

Classic strawberry ice cream Prep: 25 minutes Ready in: 3 hours

Ingredients

• 250g fresh local strawberries, hulled
• 1/3 cup sugar
• 1 cup milk
• 1 cup whipping cream
• 3 egg yolks
• 1 tsp vanilla
• 1 tsp grated lemon rind (optional)

Instructions

• PULSE strawberries in a food processor until chunky. Transfer to a bowl and stir in 3 tbsp sugar. Reserve.
• COMBINE remaining sugar with milk, cream and yolks in a medium heavy-bottomed saucepan. Whisk until yolks are incorporated. Place saucepan over medium-low to medium heat and cook, stirring constantly until mixture appears foamy on top and is slightly thickened, about 10 minutes. Do not let custard come to a boil.
• REMOVE from heat. Stir in reserved strawberries, vanilla and lemon rind. Pour custard mixture into a shallow dish such as a pie plate. Rest a piece of plastic wrap on the custard.
• REFRIGERATE for 2 hours or until fully chilled.
• POUR custard into ice cream maker and churn according to manufacturer's instructions, about 1/2 hour. Scrape ice cream into a freezer-safe container.

Got you in the berry mood? Try some of these great recipes:

Fresh strawberry scones with quick compote
Strawberry-rhubarb semifreddo
Maple-strawberry cream cake
Strawberry-vanilla yogurt pops

Originally published June 20th, 2014.