Strawberry Ripple Vanilla Ice Cream

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Strawberry Ripple Vanilla Ice Cream

Prep time: 30 mins | Cook time: 10 mins | Freeze time: 6+ hours

1. The Strawberry Swirl (Compote)

You want this to be thick and concentrated so it doesn’t turn into ice crystals.

  • 2 cups fresh strawberries, hulled and chopped

  • 1/4 cup granulated sugar

  • 1 tsp lemon juice

  • 1 tsp cornstarch (optional, for thickness)

Instructions:

  1. In a small saucepan, combine strawberries, sugar, and lemon juice.

  2. Simmer over medium-low heat for about 10–12 minutes until the berries break down and the liquid becomes syrupy.

  3. Optional: Blend for a smooth swirl, or leave chunky for texture.

  4. Crucial: Let this cool completely in the fridge before adding it to the ice cream.

2. The Vanilla Base (Custard Style)

This creates that rich, creamy white base seen in your photo.

  • 2 cups heavy cream

  • 1 cup whole milk

  • 3/4 cup sugar

  • 5 large egg yolks (for extra richness)

  • 2 tsp vanilla extract (or vanilla bean paste for those little black specks)

  • Pinch of salt

Instructions:

  1. Heat the Milk: In a saucepan, simmer milk, sugar, and salt until the sugar dissolves.

  2. Temper Eggs: In a separate bowl, whisk egg yolks. Slowly pour 1/2 cup of the warm milk into the yolks while whisking constantly (this prevents scrambling).

  3. Thicken: Pour the egg mixture back into the saucepan. Stir constantly over low heat until the mixture coats the back of a spoon. Do not boil.

  4. Cool: Stir in the heavy cream and vanilla. Cover and chill in the fridge for at least 4 hours (overnight is best).

3. Assembly & Churning

  1. Churn: Pour the cold vanilla base into your ice cream maker and churn according to the manufacturer’s directions (usually 20–25 minutes).

  2. The Swirl: Once the ice cream reaches a “soft serve” consistency, transfer 1/3 of it into a freezer-safe container.

  3. Dollop some of the cold strawberry compote on top. Repeat layers.

  4. The Marble Look: Take a butter knife and gently drag it through the layers in a “figure-8” motion. Don’t over-mix, or it will just turn pink!

  5. Freeze: Freeze for 4–6 hours until firm.

💡 Quick No-Churn Alternative

If you don’t have an ice cream maker:

  1. Whip 2 cups of heavy cream to stiff peaks.

  2. Fold in 1 can (14oz) of sweetened condensed milk and 1 tbsp vanilla.

  3. Layer with the strawberry compote as described above and freeze.

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