{"id":8410,"date":"2024-07-14T10:15:20","date_gmt":"2024-07-14T15:15:20","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=8410"},"modified":"2024-07-14T14:35:45","modified_gmt":"2024-07-14T19:35:45","slug":"strawberry-ice-cream","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=strawberry-ice-cream","title":{"rendered":"Strawberry ice cream"},"content":{"rendered":"

This is my favorite strawberry ice cream recipe, light and very fruity. Despite being a Serious Eats recipe, it is not terribly complicated.
\nThe quality of this ice cream depends entirely on your strawberries. Use impeccably ripe ones while they’re in season.<\/h2>\n

Ingredients<\/h3>\n
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30<\/span> oz<\/span> Fresh strawberries, washed, hulled, and divided (approx. 1 quart plus a little extra) <\/span><\/div>\n
1 ¼<\/span> cups<\/span> Sugar, divided<\/span><\/div>\n
4<\/span> tbsp<\/span> Orange liqueur like Cointreau or Vodka<\/span><\/div>\n
2<\/span> cups<\/span> Half-and-half (= 10% cream)<\/span><\/div>\n
½<\/span> cup<\/span> Light corn syrup<\/span><\/div>\n
½<\/span> tsp<\/span> Kosher salt<\/span><\/div>\n
Scant drops of lemon juice, if needed<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1\/2 cup sugar and alcohol and let stand covered in refrigerator for at least 2 hours and up to 2 days.<\/p>\n<\/div>\n<\/div>\n

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In a countertop blender, process remaining strawberries until very smooth, about 30 seconds.
\nStrain through a fine-mesh strainer to filter out all seeds and fibers, then measure and reserve 1 1\/2 cups pur\u00e9e. Extra pur\u00e9e, if there is any, can be put to another use.<\/p>\n<\/div>\n<\/div>\n

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In a clean mixing bowl, whisk together 1 1\/2 cups strawberry pur\u00e9e with half-and-half, corn syrup, and remaining 3\/4 cup sugar until fully combined. Add salt to taste, and, if mixture is too sweet, a few drops of lemon juice.
\nChill in refrigerator until base is very cold, at least 45\u00b0F (7\u00b0C), about to 2 to 3 hours.<\/p>\n<\/div>\n<\/div>\n

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Churn in ice cream maker according to manufacturer’s instructions. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn; reserve strawberry syrup for another use (it makes a great daiquiri). Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":8406,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[89],"class_list":["post-8410","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-ice-cream"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/8410","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8410"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/8406"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8410"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=8410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}