Strawberry Layered Ice Cream
Nothing beats cold, creamy ice cream on a warm summer day—especially when it’s layered with two classic favorites: strawberry and vanilla. This homemade treat combines rich vanilla custard with vibrant, fresh strawberries for a dessert that’s as beautiful as it is delicious.
Start by preparing the Vanilla Ice Cream ahead of time. Once the vanilla layer is ready, you can begin crafting the strawberry custard for the second layer.
Ingredients
- 3/4 cup (150g) granulated sugar
- 1 cup (240ml) whole milk
- 1 3/4 cups (440ml) heavy cream
- 5 egg yolks
- 450g (16 oz) fresh strawberries, cleaned and quartered
- 1/4 tsp salt
- 1/4 tsp vanilla extract
Instructions
- Make the Custard Base:
In a medium saucepan, combine the milk and cream. Warm over medium heat until it just begins to simmer—do not boil. - Temper the Egg Yolks:
In a separate bowl, whisk the egg yolks and sugar until pale and thick (about 3–4 minutes). Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper them. - Cook the Custard:
Return the tempered egg mixture to the saucepan with the remaining cream. Cook over low heat, stirring continuously for 5–7 minutes, or until the custard thickens and coats the back of a spoon. - Strain and Chill:
Strain the mixture through a fine mesh sieve into a clean bowl. Stir in the salt and vanilla extract. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight for best results. - Prepare the Strawberry Puree:
Blend the strawberries in a blender until smooth. Strain the puree through a sieve to remove seeds if desired. - Combine and Churn:
Whisk the chilled custard and strawberry puree together until fully combined. Pour the mixture into your ice cream machine and churn according to the manufacturer’s instructions, typically about 20 minutes.No Ice Cream Machine? Pour the mixture into a shallow glass dish and freeze. Every 20 minutes, stir vigorously with a whisk or fork to break up ice crystals, repeating for 4–5 hours.
- Layer and Freeze:
Spoon the churned strawberry ice cream into a loaf pan or container. Gently spread the pre-made vanilla ice cream on top. Freeze the layered ice cream for 1–2 hours to firm up.
Serving Suggestions
Slice and serve it in beautiful blocks or scoop it into cones or bowls. Either way, this layered ice cream will be a hit with kids and adults alike.