Chocolate-Salted Strawberry Ice Cream

Creamy strawberry ice cream mixed with chopped chocolate and a touch of chocolate salt, elegantly served in crisp ruffle cups for a luxurious, fruit-forward dessert.

Recipe Information

Total Time:

Yield:

2 quarts

Ingredients

5 cups fresh ripe strawberries, divided

3 egg yolks

2 cups half and half

1 cup heavy cream

¾ cup granulated sugar

3 tablespoons light corn syrup

1 teaspoon vanilla extract

3 ounces semisweet chocolate, coarsely chopped

Ruffle Cups

Chocolate Salt

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Directions

Remove hulls from 4 cups of the strawberries; wash and slice berries. In a blender container or food processor puree berries until smooth. Sieve to remove seeds, if desired; set aside.
In a medium saucepan whisk together yolks, half and half, cream, sugar and corn syrup. Cook and stir over medium heat until mixture starts to thicken and almost boils, about 15 minutes. To remove any solids, pour through sieve into a large bowl.
Stir strawberry puree into the custard mixture. Stir in vanilla. Cover and refrigerate for at least 6 hours or overnight until well chilled.
Transfer to ice cream maker and freeze according to manufacturer's directions.
Meanwhile, hull, wash and coarsely chop remaining 1 cup strawberries. Stir chopped berries and chopped chocolate into soft ice cream. Transfer to covered container and freeze until firm, about 2 hours.
Scoop ice cream into Ruffle Cups. Serve each on a dessert plate sprinkled with Chocolate Salt for finishing.

Chocolate-Salted Strawberry Ice Cream

Recipe Information

Ingredients

Directions

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Chocolate-Salted Strawberry Ice Cream

Recipe Information

Ingredients

Directions

More Recipes

Related Categories