Strawberry Ice Cream

Strawberry is one of the most colorful and common ice cream flavors in the world. As a summer time fruit, strawberries make good ice cream, a frozen confection that is popular in the summertime as well. Such likely marriage makes a creamy ice cream that vibrates with the color of rosé or tinted with the finest of pinks.

When made with fresh strawberries soaked and simmered with sugar, chunks of the fruit are present in the ice cream, along with chips of its seeds. Some strawberry ice cream versions use strawberry syrup, which gives the ice cream a bright pink ripple (brightened no less with pink food color) that runs through the smooth ice cream. The sweetness tames the innate zest of fresh strawberries and the ice cream profits fully from this delicateness in flavor.

Strawberry has long been part of history. According to the Food Timeline, “Most period iced creams were flavored with fruit,” most of which were utilized when in season. Strawberry ice cream is an important component of the Neapolitan ice cream, as one of the three ice creams in the confection. It is also one of the three ice creams scoops that make up the all American banana split, a favorite in soda fountains and ice cream houses.

To make strawberry ice cream, fresh strawberries are crushed in the blender with sugar before it’s added to a separately prepared custard base. The former is the strawberry purée. Another way of readying the strawberry portion is to hull and roughly chop (or mash) it up, sprinkled with sugar in a bowl and allowed to steep until both infuse each other with flavor. And then you create this special strawberry ice cream.

Watch online recipe videos here.