When your oven is broken, the heat is intense, and you’re finally home for the summer, what do you do?
Well, you can do many things.
You can run through the neighborhood and reflect on your summer adventure.
You can talk to your parents until the late hours of the night.
You can eat your weight in summer fruits.
You can drink iced coffee with almond milk.
Oh, wait, I’ve done all of those things. What is left you ask?
Make ice cream. Yes. Not just any ice cream though. An ice cream with a refreshingly cool twist from the addition of some fresh strawberries — but chocolate is always a must. After all, I’m a chocolate addict. Some chocolate chunks transform this simple strawberry ice cream into a masterpiece.
There you have it. The birth of the chocolate covered strawberry ice cream. All the components of your favorite dipped delicacy in ice cream form.
My heart is singing. Is yours?
Chocolate Covered Strawberry Ice Cream
- 1 cup strawberries, chopped
- 1/2 tablespoon lemon juice
- 2 tablespoons sugar
Ice Cream Custard Base
- 3 cups half and half
- 2/3 cup sugar
- 1/8 teaspoon salt
- 6 egg yolks
- 4 ounces milk chocolate, chopped*
- Read your ice cream maker’s instructions to determine any freezing times/other mandatory pre-ice cream procedures.
- Start by making the strawberry sauce base. In a saucepan on medium heat, place chopped strawberries, lemon juice, and sugar.
- Occasionally mix together until mixture begins to boil.
- Once boiled, lower heat and allow to cook for 15 more minutes.
- When the sauce has thickened remove from heat and allow to cool.*
- For the ice cream base, in a small pot, simmer half and half, sugar, and salt; until salt and sugar dissolve.
- In a separate bowl, whisk egg yolks.
- Once cream mixture has combined add a spoonful to the egg yolks mixing vigorously. Gradually add more cream until egg yolks and cream mixture is combined.
- Once egg yolks are incorporated add the rest of the egg-cream mixture back into the pot and cook on medium heat until a custard forms (the mixture should coat the back of a wooden spoon).
- Strain mixture through a fine-mesh sieve. Cool to room temperature.
- Store both the strawberry sauce and ice cream base in the fridge for at least 4-hours.
- Begin churning the ice cream (according to your ice cream maker’s instructions), adding the ice cream base first, then the strawberry sauce, and, finally, the chopped up chocolate pieces.
- Store freshly churned ice cream in the freezer to harden (or eat straight from the machine as soft serve).
- I used a Lindt milk chocolate bar (which was 4.4 ounces); it’s important to use good quality chocolate for an indulgent flavor.
- The strawberry sauce will thicken as it cools.
- Leftover ice cream can be stored for 3 months.
- This ice cream recipe was created with the guidance of this article.
It feels so good to be making desserts again. Let me know what kind of ice cream you’d like to see next!