strawberry ice cream

8 egg yolks

1 1/4 cups (250g) sugar

1/4 tsp salt

2 cups (473ml) milk

2 cups (473ml) cream

4 cups strawberries

In a large bowl, whisk the sugar and egg yolks together until pale and thick. Set aside. In a large pot, bring the milk, cream and salt to a simmer. Take off heat, then slowly temper in the warm milk while whisk the yolks constantly. Mix all of it back into the pot then place over low heat. Stir constantly with a wooden spoon, until it reaches 170 degrees F.

(Recipes always say to cook until it coats the back of a wooden spoon, but I find that so hard to tell. 170 degrees F was in one of the recipes I used and now I always used that when making ice cream base.)

Pour over a strainer, into a large bowl and let cool. Then chill in fridge for a couple hour until completely cool. Then churn in an ice cream machine. While it is churning, pulse half of the strawberries in a blender then pour into a bowl. Chop up the other half of strawberries and mix into the puree. 

Once the ice cream is ready, quickly transfer into a large container, then very quickly stir in the strawberries. Cover with plastic and freeze for 3-4 hours, until set.

what I used to top mine:



dragon fruit




A LOT of fruit to top this ice cream. Normally I would go for a more traditional chocolate sauce or crumbled cookie topping. But with this weather we have been having lately, I just find myself buying an abundance of fresh fruit. Something light to eat but will also satisfy my constant sugar craving. The little watermelon balls with the strawberry ice cream were my favorite combo. The juicy crisp watermelon combined with the creamy sweet strawberry ice cream was the perfect breakfast ;) only for when it's too hot to function, of course.