Confession time: I don’t love strawberry ice cream. Pretty much for me, if there isn’t some chocolate in it, I’m not all that interested. We were thinking of classic flavors we hadn’t made, and strawberry came up. But, we didn’t want to just make it out of obligation. We wanted to make an ice cream we would actually enjoy. And while I don’t love strawberry ice cream, I do love strawberries dipped in chocolate, so why not make that into an ice cream!
Enter Chocolate Covered Strawberry ice cream. It is a pretty simple flavor, just strawberry ice cream (made with real strawberries) with chocolate flecked throughout. With every bite comes the sweet from the strawberry and the creamy depth of the chocolate, making it a perfect combination!
Chocolate Covered Strawberry
Sweet as a strawberry, smooth as chocolate.
1 cup heavy cream
1 cup whole milk
3/4 cups sugar
1 tsp vanilla
- Strawberry Mix
1 pint strawberries
1 Tbs sugar
Juice of 1/2 lemon
- Chocolate Flecks
1 cup chocolate chips
About 2 Tbs heavy cream
- Strawberry Mix
- Hull the strawberries so that no leafy greens remain. Rinse the berries well.
- Add them to a saucepan over medium heat. As they heat, mash the berries with the a potato masher. If you want it really smooth, you can also blend them with an immersion blender.
- Add the sugar and stir. Cook the berry mixture for about 13 minutes, stirring constantly. (This allows a lot of the liquid to cook off so your ice cream isn’t too thin or crystallized.)
- Squeeze the lemon juice over the mixture, and stir. Allow it to cool completely while you make the ice cream base.
- Ice Cream
- Heat the 1 cup heavy whipping cream and 1 cup milk on low in a medium saucepan until it reaches 140° F, stirring occasionally. While the custard heats, using an electric mixer to whisk the 2 large eggs in a medium mixing bowl until light and fluffy, about 2 minutes.
- While the cream is still heating, slowly add the 3/4 cup sugar into the eggs, whisking thoroughly to make sure the mixture doesn’t become grainy.
- After the cream reaches the target temperature, gradually pour it into the egg and sugar mixture, again whisking each time the cream is added to avoid cooking the eggs. Add the vanilla.
- Pour the entire mixture back into the medium saucepan and heat it to 170° F.
- Now pour the mixture back into the mixing bowl. Cover and chill for 1 hour or up to 3 hours.
- When ready, make in your ice cream maker based on the maker’s instructions. (Make the ganache while the ice cream runs so that it has some time to cool.)
- During the last 5 minutes, make sure the ganache is pourable, but not hot. Pour the ganache in, and allow to ice cream maker to do it’s flecky magic!
- Chocolate Ganache
- Heat the chocolate chips with about 1-2 Tbs of cream 30 seconds at a time in the microwave. After each time in the microwave, take it out and stir. Be careful not to burn it! If it still seems too thick, you can add more cream, but do so in really small amounts!
- As mentioned earlier, just give it time to cool a bit before you add it to the ice cream.