This strawberry-swirl vanilla ice cream served with brown butter tuile cones is the perfect summer treat. And it continues to remain my favourite ice cream flavour.
I have posted this ice cream recipe in the past, but have updated it slightly. Keep in mind that the ice cream base should be prepared the day before.
Notes: Vanilla Ice Cream + Strawberry Swirl
- This ice cream is prepared using a custard-base with egg yolks. Ensure to save the egg whites for the tuiles.
- The custard needs to be cooled completely before churning, preferably overnight. If short on time, then an hour should suffice.
- I recommend making the strawberry sauce using fresh strawberries. If strawberries are not in season, then frozen strawberries will still work. This has to be completely cooled before incorporating into the churned ice cream.
These tuiles are an easy way to make cones if you do not have a waffle cone machine. They are light and extremely crisp, and perfect for any ice cream. You can mould them into any shape you prefer, such as cones or cups.
Notes: Brown Butter Tuiles
- Brown butter adds a wonderfully nutty flavour, which is complemented by the almond meal.
- Gluten-free tuiles use a mixture of white rice flour, potato starch and tapioca starch. To make normal tuiles that aren’t gluten-free, simply use 50g of plain flour in place of the GF starches.
- The tuiles can only be shaped whilst they are warm. By the time one cone is formed, the others would have cooled already and requires 1-2 minutes in the oven to rewarm.
Like I said before, this is my favourite ice cream flavour. You can just make the custard base, and infuse the milk with whatever you prefer – such as coffee or tea. Once the ice cream is churned, you can incorporate any add-ins you like. These include oreos, honeycomb or even a caramel swirl.
I have made a roasted strawberry ice cream in the past, but prefer the combination of vanilla with a strawberry ripple. You can serve the ice cream just on its own, or with the tuiles.
So I hope you enjoy the recipes and have a wonderful week. Let me know if you have any questions!
Strawberry Swirl Vanilla Ice Cream
Ice Cream
Adapted from David Lebovitz.
- 1 cup (250ml) whole milk
- 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 sauce (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. Scrape the warmed yolks and milk back into the saucepan.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the spatula. It should be 75°C on an instant-read thermometer.
- Strain the custard into the heavy cream and discard the 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 (mine takes 30 minutes).
- Remove half of the ice cream from your machine and transfer it into a loaf pan. Place approximately 6 heaped tablespoons of strawberry compote 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 ice cream until firm, about 6 hours. The cream can keep for up to a week in the freezer.
Strawberry Sauce
- 250g strawberries, hulled and chopped in half
- 50g caster sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 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.
Gluten-free Brown Butter Tuiles
Makes about 16-18 small cones.
- 45g unsalted butter, cubed
- 35g rice flour
- 10g potato starch
- 5g tapioca starch
- 15g almond meal
- 100g caster sugar
- 70g egg whites (about 2 large egg whites)
- 1/2 tsp vanilla extract
- Preheat the oven to 175°C. Line baking tray with parchment paper, or preferably a silicone mat.
- In a small saucepan over medium-low heat, melt the butter swirling the pan occasionally. Continue melting as it begins to become foamy. Once the milk solids appear brown and dark specks are evident at the bottom of the pan, remove from the heat and transfer to a bowl. Set aside to cool completely.
- In a medium bowl, whisk together the rice flour, potato starch, tapioca starch, almond meal and caster sugar.
- Then add the cooled brown butter, egg whites and vanilla extract. Whisk together until just incorporated and a smooth, relatively loose batter forms.
- Spoon a generous tablespoons of batter onto lined tray and spread thinly into 10cm diameter circles.
- Bake in preheated oven for 6-8 minutes, until golden around the edges.
- Remove from the oven and, working very quickly, immediately remove them from the tray using a thin metal spatula and roll them into a cone shape (I like to using aluminum foil shaped as a cone to do this). If the other tuiles get cooled whilst shaping, place them in the oven again for 1-2 minutes to rewarm and become malleable.
- Allow the tuiles to cool completely.