Ok guys, get ready. Because this, this is a recipe you’re going to want to keep. Honestly, if I had to pick just one ice cream to eat for the rest of my life, I think this may be it.
And, the recipe is based on the Chilled Strawberry Soup served at 1900 Park Fare at Walt Disney World’s Grand Floridian Resort, so you know it has to be good. 🙂
Have you ever tried the strawberry soup? It is absolutely indulgent, creamy, sweet and fresh. Which clearly makes it perfect to churn into some ice cream, right? The ice cream (and the soup) is filled with juicy, sweet, ripe strawberries (try to get locally grown ones if available), and sweet cream, as well as the unexpected addition of sour cream. The sour cream helps add to the creamy body of the ice cream and also adds a little tang to help balance out the sweetness.
Before you start the ice cream, you’ll want to hull and slice a pint of strawberries, toss with some sugar, and roast in the oven. The roasting is important because it helps to concentrate the flavor, evaporates some of the extra water in the berries, and helps bind the sugar to the berries so they don’t end up as hard, frozen chunks in the ice cream. Once the berries are cool, put them in the blender and pulse a few times – don’t over-blend them, you still want some pieces, but no big chunks. You’ll have more of this puree than you’ll need for the ice cream, but feel free to save the extra sauce to top this, or any, ice cream.
The base ice cream base is the typical sweet cream, but with slightly less milk than normal. Once the base is cooked, you’ll slowly whisk it into the sour cream (I like to do a little at a time to avoid chunks), stir in the strawberry puree, and chill completely.
It may be hard to resist eating it at this point, since it’s pretty much the Chilled Strawberry Soup that you’ll get at 1900 Park Fare.
Then you just pour it into the base of your ice cream machine, freeze according to manufacturer’s suggestions, and freeze in the coldest part of your freezer for at least 4 hours. But to be honest, I like this one best when it’s still pretty soft. Almost half ice cream, half strawberry soup.
Creamiest Strawberry Ice Cream
1 pint strawberries (locally grown if possible)
1/3 cup sugar
Hull and slice strawberries, toss with sugar, and roast in a 400 degree oven for about 8-10 minutes. Let cool.
Sour Cream Base:
1-1/2 cups whole milk
1-1/2 cups heavy cream
3/4 cup sugar
1 Tbsp. corn syrup
3 egg yolks
Pinch of salt
3/4 cup pureed berries
1/2 cup sour cream
1 tsp. vanilla
In a large pot, bring the cream, milk, sugar, and corn syrup to a boil and cook for five minutes. Remove from heat. In a separate bowl, whisk the egg yolks with the salt. Slowly add about 1 cup of the hot cream mixture to the egg yolks, whisking the whole time. Return the egg and cream mixture to the pot, slowly, and return to low heat, stirring constantly, until mixture is slightly thickened (about 5 minutes).
Measure sour cream into a large bowl and add vanilla. Add part of the hot cream base and stir well until incorporated. Slowly add the remainder of the base to the bowl with the sour cream. Be sure there are no remaining lumps of sour cream. Add the pureed strawberries then chill completely.
When cool, pour into the base of your ice cream machine and churn according to manufacturer’s recommendations. Place in a freezer-proof container and freeze in the coldest part of freezer for at least four hours.