Monday, February 4, 2013

Chocolate Dipped Strawberry Ice Cream

It is February, the month of paper valentines, chocolate kisses, and long stem roses. In honor of "The Love Month", Justin and I made this post together. We did it all: went shopping, cut the strawberries, tempered the eggs, churned the ice cream, added the swirl, together. All in honor of "The Love Month".

In my mind, nothing says "I love you" on Valentine's Day quite like a big box of chocolate covered strawberries. It is such a simple combination that makes everyone come back for one more bite; the crunchy chocolate shell, the soft stawberry that is half sweet half sour...they are the perfect compliments to each other.

These little gems were of course on my mind when I was thinking of the perfect Valentine's Day recipe to share with all of you, and, just in case you couldn't guess, so was ice cream. Here is the result of all the things Justin and I love. I hope you enjoy this as much as we did.


Chocolate Dipped Strawberry Ice Cream

Yeild: 1 1/2 quarts

For the Puree:

1 pound Strawberries, tops removed

1/2 cup Sugar

1 Tbsp Lemon Juice

For the Custard:

2 cups Heavy Cream

1 cup Milk

3/4 cup Sugar, divided in half

1 Tbsp Vanilla Extract

1/2 tsp Salt

For the Chocolate Ganache:

6 oz Semi-Sweet Chocolate

6 fl oz Heavy Cream


1. In a small pot, combine the cream, milk, vanilla, salt and 1/2 of the sugar. Bring to a light boil. While this is heating, fill a large bowl with ice and water.

2. In a heat safe bowl, whisk together the egg yolks and the other half of the sugar.

3. Slowly stream in 1/3 of the boiling cream mixture to the egg mixture, while whisking constantly.

4. Now do the reverse. Pour the, now warm, egg mixture back into the pot with the cream. Again, whisk constantly until both of the mixtures are combined together.

5. Switch to a wooden spoon and stir the custard continually until the mix coats the back of a spoon and a line can be drawn through it, or 160 degrees on a thermometer.

6. Immediately pour the custard through a strainer, into a clean bowl, set inside the earlier prepared ice bath. Stir occasionally until cool.

7. In a blender, combine the strawberries, sugar and lemon. Puree until smooth. Strain to remove seeds.

8. Once the custard is cool, stir in the strawberry purée.

9. Refridgerate at least 8 hours.

10. While the mix is chilling, bring the remaining cream to a boil.

11. Pour over the chocolate. Wait 10 minutes and then stir to make a creamy ganach. Place in a ziplck bag and refridgerate.

12. Churn the ice cream base according to manufacturer's directions.

13. While packing the soft ice cream, alternate layers of strawberry cream and layers of ganache swirls.

14. Freeze until firm, about 6 hours. Scoop and fall in love.


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