Best Strawberry Ice Cream

By RoketJSquerl

Ingredients

• 30 ounces (1 quart plus a little extra) fresh strawberries, divided (see note above)
• 1 1/4 cups sugar, divided
• 4 tablespoons 80-proof liquor such as vodka or, preferably, Cointreau
• 2 cups half and half
• 1/2 cup corn syrup
• 1/2 teaspoon kosher salt, to taste
• Scant drops of lemon juice, if needed

Details

Servings 1
Preparation time 60mins
Cooking time 60mins
Adapted from seriouseats.com

Preparation

Step 1

Serious Heat

Half and half brings milky flavors and sufficient butterfat while corn syrup adds body and de-icing power.

Cutting fruit chunks small, and macerating them in sugar and hard liquor, makes for ice-free mix-ins.

Makes 1 quart

ice cream maker, blender

Hull and quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.

Hull remaining strawberries and purée at high speed in a blender until very smooth, about 30 seconds. Strain through a fine mesh strainer to filter out all seeds and fibers, then measure and reserve 1 1/2 cups purée. Extra purée, if there is any, can be put to another use.

In a clean mixing bowl, whisk together 1 1/2 cups strawberry purée with half and half, corn syrup, and remaining 3/4 cup sugar until fully combined. Add salt to taste, and, if mixture is too sweet, a few drops of lemon juice.

Chill in refrigerator or ice bath until base is very cold, at least 45°F, then churn in ice cream maker according to manufacturer's instructions. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn; reserve strawberry syrup for another use (it makes a great daiquiri). Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.

Essential flavors and secrets to the best ice cream you'll ever make.

As a native of Queens, New York, Max developed an early hunger for dosas, dumplings, and Korean barbecue. Now he explores the city's evolving international food world by day and night. When not slurping noodles over a rickety table, he's in the kitchen tinkering with his ice cream maker on a never-ending quest to develop the best ice cream-making techniques.