While we were searching for social distancing activities this spring, we discovered a strawberry patch about an hour north of Destin, Florida where you can pick your own berries. Brooks Farm was the perfect place to get some fresh air and a change of scenery. In addition to rows and rows of strawberries, they also sell homemade treats such as loaded strawberry shortcake, strawberry milkshakes, strawberry pie, jams and more delicious goodies. We left with full stomachs and about 8 pounds of fresh strawberries. I couldn’t wait to get home and try new strawberry recipes with them!
One of my favorite dessert recipes that we made was a strawberry vanilla crisp with a crumbly streusel. We also cooked up some crepes for breakfast and topped them with Nutella and fresh berries (this tutorial from Sally’s Baking Addiction works perfectly!). And last, but not least—ice cream!
This strawberry ice cream is the perfect summer dessert recipe. It’s sweet, cold, refreshing… what more could you want? We made one batch plain, but added chocolate chunks to the second batch. Both were incredible! Normally I’m not a fan of chocolate chunks or chips in ice cream because they end up being hard and flavorless, but I have a trick for making them soft and fudgy—add water when melting! I got the idea from Food52 and it is a game changer (more details below in the recipe). Now who is ready for some strawberry ice cream!?
Strawberry Ice Cream with Chocolate Chunks
- 4 cups strawberries, finely chopped fresh or frozen (thawed)
- 1.5 cups sugar divided
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 tsp. salt
- 5 egg yolks
- 4 oz. dark chocolate
- 2 Tbsp. water
In a medium-sized pot over high heat, combine strawberries and 3/4 cup sugar and bring to a boil. Once it boils, stir and reduce heat and simmer for 5 – 10 minutes. Once it has thickened up slightly, remove from heat and let it cool for a few minutes. Pour about half the strawberries into a blender and blend on high until smooth. Add the pureed and chopped strawberries into a bowl together and place them in your fridge to cool.
In a separate medium saucepan over medium heat, combine heavy cream, milk, remaining sugar and salt. Stir until sugar has dissolved, about 5 minutes.
Meanwhile, whisk the egg yolks in a small bowl until smooth. Whisking constantly, slowly whisk about one cup of the hot cream into the yolks, then whisk the yolk mixture back into the saucepan with the cream. Continue cooking, stirring gently until the mixture is thick enough to coat the back of a spoon (about 170F degrees).
Strain through a fine-mesh sieve into a bowl. Let cool to room temperature and stir in strawberry mixture until combined. Cover with cling wrap, placing it right on top of the mixture so that there isn't a layer of air. Chill in the fridge for 4 – 6 hours or overnight.
To make the chocolate chunks, add chocolate and water to a microwave safe bowl. Microwave for 30 seconds, then stir. Continue until melted. Cover a medium cookie sheet with wax paper, then pour melted chocolate on top. Smooth to create an even layer about 1/4 inch thick. Place in freezer to harden.
After the ice cream mixture has chilled, churn in an ice cream machine according to manufacturers’ instructions (I had to divide this into 2 batches to fit into my ice cream maker). When 5 minutes remain, transfer chocolate to a cutting board and cut into chunks or use your hands to break apart pieces. Add to ice cream mixer. Let the mixture continue churning until chocolate chunks are evenly distributed. Once the ice cream is done churning. Transfer to air-tight container and store in freezer for an additional 2 hours before serving. Enjoy!