Nothing says summer like Ice Cream! In this recipe we take some fresh Colorado cream, add to it some Colorado strawberries, and create the perfect treat for that summer heat. For this recipe we are using our KitchenAid Ice Cream attachment, however this recipe will work well in other ice cream freezers, machines or in an ice cream shaker bag. Happy Cooking, Chef Jason
Chef Jason K. Morse, CEC | Ace Hardware Grill Expert | Owner, 5280 Culinary
Yields: 6-8 Servings
Step 1 – wash, rinse and dry your Kitchen Aid Ice Cream Bowl and paddle
Step 2 – 24-36 hours before making ice cream, place ice cream bowl in the freezer
Step 3 – 24 hours before making ice cream, make ice cream base
Ice Cream Base Recipe
Make 24 hours before making ice cream
Ingredients
1 Cup Sugar, White, Granulated (divide into two ½ cup portions)
5 Egg Yolks, Jumbo
1 ½ Cups Milk, Whole
1 ½ Cups Cream, Heavy Whipping
2 tbsp Vanilla Paste or Extract (for depth of flavor, I prefer paste)
Directions
1 – In a medium sized mixing bowl add the 5 egg yolks and ½ cup of granulated sugar
2 – With a whisk, carefully combine the yolks and sugar and mix until lighter yellow in color (2-3 minutes)
3 – In a small sauce pan add the milk and over low heat, heat milk to 160˚ F
4 – Carefully and with someone holding the bowl, slowly pour the milk mixture into the egg yolks, while whisking to combine
5 – Pour the egg mixture into the small saucepan and return to the heat
6 – With low heat carefully bring the mixture back to 165˚ F while mixing with a wooden spoon (be careful not to scorch bottom of pan/ice cream base)
7 – When temp reaches 165˚ F, remove the pan and allow to cool for 5 minutes
8 – Add to the sauce pan (milk and egg mixture) ½ cup granulated sugar, 2 tbsp vanilla paste (or extract) and 1 ½ cups heavy cream
9 – Using the whisk, whisk well to combine
10 – Place a sheet of plastic wrap onto the surface of the cream mixture and then also cover the bowl
11 – place this mixture into the fridge and let cool overnight or at least 16 hours
Sugared Strawberries Recipe
Make 2-3 hours before freezing ice cream base / making ice cream
Ingredients
4 Cups Strawberries, Washed, Hulled and Sliced, medium thickness
½ cup Brown Sugar
Directions
1 – Wash, Dry and Hull the strawberries
2 – Slice into medium thick slices and place into a mixing bowl
3 – Add the sugar and using a spoon mix well to combine
4 – Place into the fridge, uncovered and let rest until needed
Colorado Strawberry Ice Cream Preparation
* Chefs tips – using an ice cream machine/freezer/attachment will provide a richer, smoother ice cream
Directions
1 – Place frozen mixer bowl onto mixer
2 – Add the top piece and scraper paddle
3 – Add in the chilled ice cream base and turn mixer onto low speed
4 – Churn ice cream at low speed (setting 3-4)
5 – Churn for 20-25 minutes or until ice cream looks like soft serve ice cream
6 – Lower the bowl and remove mixing paddle, then remove bowl from the mixer
7 – Add the strawberries and 50% of the juice into the ice cream and fold into the mixture
8 – Add the rest of the juice and fold in
9 – Place bowl into freezer and freezer until desired firmness of ice cream is reached
10 – Scoop and serve with sliced strawberries
