Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and chopped
- 1/2 cup chocolate fudge sauce
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove the pan from the heat and stir in the vanilla extract.
3. Pour the mixture into a large bowl and let it cool to room temperature.
4. Once the mixture has cooled, cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
5. In a blender or food processor, puree the strawberries until smooth.
6. Once the ice cream mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
7. When the ice cream is almost done churning, add the strawberry puree and fudge sauce to the machine and continue churning until everything is well combined.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Chilling time: 2 hours or overnight
Churning time: 20-30 minutes
Freezing time: 2 hours
Temperature:
Refrigerate the ice cream mixture until it reaches room temperature before churning. Freeze the ice cream until firm.
Serving size:
This recipe makes about 1 quart of ice cream, or 8 servings.
Nutritional information:
Per serving:
Calories: 360
Fat: 24g
Saturated Fat: 15g
Cholesterol: 85mg
Sodium: 120mg
Carbohydrates: 34g
Fiber: 1g
Sugar: 31g
Protein: 3g
Substitutions for ingredients:
- You can use half-and-half or light cream instead of heavy cream for a lighter ice cream.
- You can use any type of milk you prefer, such as 2% or skim milk.
- You can use frozen strawberries instead of fresh, but be sure to thaw them before pureeing.
- You can use any type of chocolate sauce or syrup instead of fudge sauce.
Variations:
- Use different types of fruit purees, such as raspberry or blueberry, instead of strawberry.
- Add chopped nuts or candy pieces to the ice cream during the last few minutes of churning.
- Use different types of chocolate sauce or syrup, such as caramel or butterscotch, instead of fudge sauce.
Tips and tricks:
- Make sure the ice cream mixture is completely chilled before churning to ensure a smooth and creamy texture.
- If the ice cream is too soft after churning, freeze it for a few more hours until it reaches your desired consistency.
- To create a more pronounced ripple effect, layer the strawberry puree and fudge sauce in the container before freezing.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
There is no need to reheat the ice cream. Simply let it sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in bowls or cones. Top with additional fudge sauce and fresh strawberries, if desired.
Garnishes:
Fresh strawberries, chopped nuts, whipped cream, additional fudge sauce.
Pairings:
This ice cream pairs well with fresh fruit, such as sliced strawberries or raspberries.
Suggested side dishes:
This ice cream is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the ice cream is too icy, it may have been over-churned or not enough fat was used. Try using a higher fat content in the cream or reducing the churning time.
- If the ice cream is too soft, it may not have been frozen long enough. Freeze it for a few more hours until it reaches your desired consistency.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the ice cream.
- Use pasteurized milk and cream to reduce the risk of foodborne illness.
- Store the ice cream in the freezer at or below 0°F to prevent bacterial growth.
Food history:
Ice cream has been enjoyed for centuries, with evidence of frozen desserts dating back to ancient China and Persia. The first recorded recipe for ice cream in America was written in the 1700s by a woman named Hannah Glasse.
Flavor profiles:
This ice cream is sweet and creamy with a fruity strawberry flavor and a rich chocolate fudge ripple.
Serving suggestions:
Serve this ice cream as a refreshing dessert on a hot summer day.
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