This is the second sorbet/ice cream recipe I’ve posted for the summer holidays, but it is by far the best one. So here is the recipe for a vanilla bean ice cream with a strawberry swirl, and let me tell you – it will be the best ice cream you will ever have. No joke. Like seriously. I literally cannot describe how good it is and for once I’m actually lost for words. It’s creamy, fresh, perfectly sweet and mind-blowingly delicious. The combination of that strawberry compote mixed with the vanilla ice cream is a match made in heaven. Since I am lactose intolerant, I need to take Lactese before I eat it yet I still can only have a little bit. But that mouthful I have, is like an explosion of flavours and the texture is perfection. My parents even said that is the best ice cream I have ever made and the best ice cream they have ever had. And trust me, we have been to A LOT of ice cream shops. From the American Baskin-Robbins, to the Swedish Movenpick, to the Haagen Daz ice cream shop in Paris, to gelato in Italy; so it’s fair to say that we’re pretty experienced ice cream connoisseurs. But my main inspiration for this ice cream is actually from the Strawberry Fields Farm up at the Sunshine Coast. When my brother and I were little, my family used to take us there to pick strawberries but, more importantly, have the delicious ice cream afterwards. No, we didn’t go all the way to the Sunshine coast to get strawberries specifically for this ice cream but we did go to the local markets. The strawberries were really cheap, like $10 for 3 big punnets. So I wanted to try recreate the ice cream we had at that strawberry farm. My parents gave me their verdict as did my brother and said that it tasted better than their ice cream which is pretty huge. The photographs were a bit of struggle however. When you mix Brisbane heat with something cold – it’s just a mess. I actually took these photos over two days and so the lighting/background colour is a bit different in each shot. In these cone photograph, the ice cream is practically melting. I’m very sorry but then again, I can’t control the weather.I also apologise for not using my own ice cream recipe. I actually used David Lebovitz’s vanilla bean ice cream. I highly recommend purchasing his book – The Perfect Scoop. And if you saw The Perfect Chocolate Ice Cream Recipe, I also used David’s recipe. So thank you David/Mr Lebovitz (even though you’re not going to see this).
Strawberry Swirl Ice Cream
Vanilla Ice Cream adapted from David Lebovitz.
- 1 cup (250ml) whole milk
- A pinch of salt
- 3/4 cup (150g) sugar
- 1 vanilla bean, split lengthwise
- 2 cups (500ml) heavy cream
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- Strawberry compote (recipe below)
- Place the insert of your ice cream machine in the freezer a day before churning.
- To make ice cream, heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for at least 30 minutes.
- Place a 2-quart (2L) bowl in a larger bowl partially filled with ice and cold water to create an ice bath. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
- In a separate bowl, whisk together the egg yolks. Rewarm the milk to a simmer then gradually pour some of the milk into the yolks, whisking constantly as you pour (this is called tempering so your eggs don’t scramble!). Scrape the warmed yolks and milk back into the saucepan.
- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula (this is called nappant). It should be 170°F or 75°C on an instant-read thermometer.
- Strain the custard into the heavy cream and the discard vanilla bean. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
- Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
- Remove half of the ice cream from your machine and transfer it into a loaf pan. Place approximately 6 heaped tablespoons of strawberry compote (can vary depending on personal preference) over the ice cream. Then create a swirl/ripple by running a knife through it.Repeat with the remaining half of ice cream.Once complete, place a few more generous tablespoons of compote on top but do not swirl it (this will create a nice effect when you scoop it).
- Freeze for about 6 hours to go completely firm and retain a nice scoop. Can keep for up to a week in the freezer – but trust me it won’t last long.
- 500g strawberries, hulled and chopped in half
- 100g (1/2 cup) caster sugar
- 1 1/2 teaspoons of lemon zest (about half a lemon)
- 1 tablespoon lemon juice (about half a lemon)
- Combine all ingredients in a medium saucepan. Turn the heat to medium-high and stir occasionally. Once the strawberries a soft, mash them with the back of a fork or a potato masher (you can mash them until the mixture is completely smooth but I like to leave mine a bit chunky). Cook the mixture for a total of 7-10 minutes or when the berries have released their juices and compote has slightly thickened.
- Transfer into a bowl and refrigerate until completely cooled.