If you are looking for the best homemade strawberry lemongrass ice cream, you came to the right place. This rich and fruity ice cream has roasted strawberry puree with honey, and a swirl of strawberry lemongrass preserves. To help reestablish the acidity of the strawberry, we add white balsamic vinegar, and ground black pepper to bring out the fruitiness.
Hello my friends. Welcome to the second week of our ice cream month. This week’s ice cream recipe is homemade Strawberry Lemongrass Ice Cream. This popular frozen dessert has a wonderful depth of flavors which I have been trying to find the right words to describe. Let’s start with how flavorful, creamy, and fruity this ice cream is with hints of white balsamic vinegar & black pepper. But what makes this ice cream over the top is the addition of one of our new favorite jams from BRINS: Strawberry Lemongrass Jam.
I know you may say that there are too many flavors competing in this ice cream. But in this case, each flavor complements the others and creates an explosive flavor combination. The making of strawberry lemongrass ice cream has a three-step process which will create different layers of flavor for the final result. Throughout our conversation, I will explain why each ingredient plays an essential role in this recipe.
Steps to Make Homemade Strawberry Lemongrass Ice Cream
- Ice Cream Base: The first step is to make your ice cream base and refrigerate it for 24 hours. In the recipe card below, you will find the detailed instructions for a homemade base. This ice cream base is easy to follow and has the perfect ingredient ratio combination for a beautiful creamy texture. Read more about why the ideal ratio of the ingredients is vital for a creamy base in our recipe homemade goat cheese & raspberry jalapeño ice cream. Also, if you want to take a short cut and make a base without turning on the stove, use our Easy Vanilla Ice Cream base, but it won’t be quite the same.
- Roasted Strawberry Puree: The second step is to make the strawberry puree. Hull and half the strawberries and place them in a baking sheet with honey drizzled over them. Roast the strawberries at 300 degrees Fahrenheit for twenty minutes or more. Roasting the strawberry will intensify the flavor and will give the ice cream base a rich, fruity flavor and the recognizable pink color. Make the strawberry puree during the same time (or right after) you make the base, so they both can be cold and ready at the same time. Remember to put the ice cream maker bowl in the freezer for 24 hrs. The recipe card below has a detailed explanation.
- Strawberry Ice Cream: This is the third step. Combine the ice cream base, the roasted strawberry puree, white balsamic vinegar and finely ground black pepper. Mix well until everything is completely incorporated. Add the mixture to the ice cream maker and turn on the machine. Churn until the strawberry ice cream has the texture of soft-serve. In my ice cream maker it takes around 23 minutes. Check the manual of your ice cream maker for instructions.
- Strawberry Lemongrass Ice Cream: In this last step, use an ice cream container or a freezer-friendly container and in alternating layers spoon layers of the soft-serve strawberry ice cream and dollops of the strawberry lemongrass jam.
As I explained above, we roast the strawberry with honey to intensify the flavor of the strawberry. The addition of the white balsamic vinegar, available for you to buy online in our shop, helps to reestablish the acidity, and the ground black pepper plays up the fruitiness. This strawberry lemongrass ice cream is an upgrade from the classic strawberry with a more complex flavor. Adding the strawberry lemongrass preserves to the ice cream after it churns is a great way to infuse more fruity flavor into the ice cream because jams, fruit spreads and preserves have a high concentration of fruit. Also, because of their higher sugar content they will not freeze solid. So each jam swirl hits your taste buds with flavor immediately just before the rich ice cream melts around your tongue. If you really get crazy, when you serve your ice cream you can add a little more jam on top like I did in the picture below.
About Strawberry Lemongrass Jam
|This amazing jam is made with ripe red strawberries with Thai lemongrass for a light citrusy, floral and earthy flavor, along with cane sugar, lemon and lime juice, ginger root, and sea salt. Candice at Brins handcrafts her jams with the highest quality spices and favorite fruits, creating the perfect balance between the comfort of familiarity and the excitement of a new experience. You can use this strawberry lemongrass jam on toast, PB&J, salad dressing, cocktails and virgin mocktails, as a glaze for meats, and add it into any of your baking recipes.|
More Ice Cream Recipes you will enjoy this Summer
Here are some delicious homemade & semi-homemade ice cream recipes that we have made, and a special blog post about 3 Fun & Tasty Ice Cream Toppings. Give them all a try:
- Homemade Goat Cheese & Raspberry Jalapeño Ice Cream
- Caramel Corn Ice Cream with Vanilla Goat Milk Caramel Swirl
- Cherry Chai Chocolate Ice Cream
- Vanilla Fig Almond Ice Cream
- Honey Labneh Ice Cream with Leatherwood Honey
- Easy Vanilla Ice Cream (you can use this as a base for other flavors too)
- Dried Fruit Chutney Ice Cream
I hope you get to make this delicious recipe for Homemade Strawberry Lemongrass Ice Cream with White Balsamic Vinegar or one of the other recipes above. Leave me a comment below with what you think about this recipe, and let me know if you will give it a try. Share this recipe with your social media friends and tag us @spoonabilities and use the hashtag #NoJarsLeftBehind. Thank you.
Wishing your Tasty Happenings,
Your Recipe Concierge!
Homemade Strawberry Lemongrass Ice Cream has a rich, fruity flavor from roasted strawberry puree with honey and a swirl of strawberry lemongrass jam. The addition of the white balsamic vinegar helps to reestablish the acidity and the ground black pepper plays up the fruitiness. This eggless ice cream base has a wonderful creamy texture.
ICE CREAM BASE
Makes about 3 cups
- 1/2 cup granulated sugar
- 2 TableSpoons dry milk powder
- 1/4 teaSpoon xanthan gum
- 2 TableSpoons light corn syrup
- 1+1/3 cups whole milk
- 1+1/3 cups heavy cream
Makes about 3/4 cup
- 10 ounces (about 1 pint) ripe strawberries, hulled and halved
- 1/4 cup honey
MAKING THE ICE CREAM
ICE CREAM BASE
- Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
- Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk enthusiastically until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
- Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours.
NOTES: For a better texture and flavor, chill for 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. Just be sure to fully thaw the frozen base before using it.
- Heat the oven to 300°F. Line a sheet pan with parchment paper.
- Spread the strawberries out evenly on the lined sheet pan and drizzle them with honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them – about 20 minutes more. Remove from the oven and let them sit until they’re cool enough to handle.
- Transfer the strawberries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
NOTE: Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
MAKING THE ICE CREAM
- In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base.
- Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft serve.
- Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
- Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim, and you can use plastic wrap to cover if your container doesn’t have a lid. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months, but you will surely devour it before then.
Vitamin A 8%, Vitamin C 40%, Calcium 8%, Iron 3%, Vitamin D 10%, Vitamin B12 6%, Vitamin E 1%, Vitamin K 3%
- Category: Dessert
- Cuisine: Ice Cream
- Serving Size: 1 cup
- Calories: 339
- Sugar: 45.3 g
- Sodium: 40.6 mg
- Fat: 12.9 g
- Carbohydrates: 52.9 g
- Fiber: 1.2 g
- Protein: 4.9 g
- Cholesterol: 38.8 mg
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