Creamy homemade strawberry ice cream with swirls of fluffy meringue throughout. A fun frozen treat, bursting with flavor!
Ice cream base:
4large egg yolks
1egg whiteroom temperature
1/8tspcream of tartar
Prepare strawberries by removing stems and chopping into halves or quarters. Add to a medium saucepan. Toss with 1/4 cup granulated sugar and lemon juice. Cook over medium heat until soft. Lightly mash strawberries with a potato masher. Transfer to a clean bowl. Cover and chill overnight.
Add 1 cup heavy cream and vanilla to a medium bowl, with a mesh strainer set on top. Set aside.
Add remaining heavy cream, whole milk, salt and remaining 3/4 cup granulated sugar to a medium saucepan. Stir to dissolve sugar. Cook over medium heat until steaming. Pour 1 cup warm milk mixture into whisked yolks, while whisking continuously. Transfer egg mixture to saucepan. Continue to cook over medium heat, stirring frequently, until mixture coats the back of a wooden spoon. Pour through mesh strainer into reserved heavy cream. Cool to room temperature over an ice bath. Cover and chill overnight.
When you're ready to churn your ice cream, prepare meringue. In a heatproof bowl set over simmering water, whisk together egg white, granulated sugar and cream of tartar. Whisk until egg whites are warm to the touch and sugar is completely dissolved. Mixture should be frothy. Remove from heat. Beat, using a hand mixer until stiff peaks form. Add vanilla during last 30 seconds of mixing. Transfer meringue to a piping bag or plastic bag with the tip snipped off.
Combine ice cream custard base with strawberry mixture. Transfer mixture to your ice cream maker. Churn according to manufacturer's directions.
Transfer ice cream to a freezer safe container, large spoonfuls at a time, while adding swirls of meringue throughout. Gently swirl with a knife if desired. Do not over combine, swirls should be visible.
Freeze for 4-6 hours or overnight.
Recipe serves 4-8, yields 1 1/2 quarts.An original recipe from Baked by Rachel