Ingredients
Equipment
Method
- In a small saucepan, combine heavy cream, whole milk, cornstarch, and agave nectar over medium-low heat. Stir constantly until the mixture becomes bubbly and slightly thickened, which should take about five minutes. You'll know it’s ready when it coats the back of a wooden spoon. This step is crucial because it creates a base that’s rich and creamy.
- After thickening, take the pot off heat and set it aside. Now, prepare an ice bath by filling a large bowl with ice water, and place the saucepan in this bath. Whisk the mixture continuously until it cools down to room temperature. This cooling process helps to lock in the creamy texture.
- In a blender, add the strawberries. Blend them for about two minutes until they’re completely smooth. If you prefer a bit of texture, you can skip this step and leave some pieces intact.
- Using a fine mesh strainer, pour the strawberry puree over a bowl to remove any seeds. If you don’t mind the seeds, you can simply add the puree directly to your cream mixture.
- Once your cream mixture is cool, whisk in the strawberry puree until everything is fully incorporated. The vibrant color of the puree should blend beautifully with the creamy base, creating a lovely pink hue.
- Cover the mixture with plastic wrap and place it in the refrigerator for two hours. Chilling allows all the flavors to meld together, resulting in a more flavorful ice cream.
- After chilling, pour the mixture into your ice cream maker. Follow the manufacturer’s instructions to churn, which typically takes about 20 to 30 minutes. The mixture will start to thicken and take on that wonderful ice cream texture.
- Once churned, transfer the ice cream into an airtight container. Freeze for about four to six hours, or overnight for the best results. This step is essential for achieving the perfect scoopable consistency.
- Before serving, allow the ice cream to sit at room temperature for a few minutes. This softens it just enough to make scooping easy and enjoyable.
Notes
Store any leftover ice cream in an airtight container to prevent freezer burn. It can last up to two weeks, but it’s best enjoyed fresh!