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Strawberry-Cacao Ice Cream

Strawberry-Cacao Ice Cream Recipe

Yields 1 quart


  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1 Tahitian vanilla bean (split and scraped)
  • 6 egg yolks
  • 6 strawberries (de-stemmed and chopped)
  • 1/8 cup chocolate covered cacao nibs



In a medium sauce pan heat heavy cream, milk, sugar and vanilla bean scrapings. Over low heat bring to a low simmer, whisk to combine. Remove from heat and cover the pan. Let the vanilla bean infuse for 1 hour.

In a separate bowl whisk together the egg yolks, warm up the heavy cream mixture. While whisking the egg yolks, slowly add 1/4 of the warm heavy cream mixture. Pour the tempered egg yolk/heavy cream mixture into the heavy cream mixture.

Turn heat to medium low and stir with a wooden spoon; continuously until the mixture has thickened. You should be able to run your finger through the mixture on the back of the wooden spoon and have a visible line remain.

Place a strainer in a larger bowl, strain the mixture through the strainer. This will strain any unwanted chunks and pieces out of your ice cream base. Let cool to room temperature and cover the bowl with plastic wrap. Refrigerate overnight.

Place the mixture into a prepared ice cream machine, add the chopped strawberries and cacao nibs halfway through the churning process. Churn according to manufacturer's directions. Spoon into a bowl with a cover. Freeze until hard.


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