Philadelphia-Style Strawberry Ice Cream Recipe
This silky and pale pink strawberry ice cream highlights the pure essence of strawberries and cream. The recipe uses a two-step method to maximize flavor while eliminating excess water for a rich, creamy texture.
Ingredients
- 7 cups whole strawberries washed and drained
- 3/4 cup sugar
- 1/8 teaspoon kosher salt use half as much if iodized
- 1 3/4 cups cold heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon rose water
- 2 teaspoons liqueur
Instructions
Prepare the Fruit
- Preheat the oven to 375°F and adjust the rack to the middle position.
- Remove the leafy tops of the strawberries and halve them. Place them in a 9-by-13-inch baking dish. Sprinkle with sugar and salt, then toss to coat.
Roast and Concentrate the Syrup
- Roast the strawberries, stirring occasionally, until they are fork-tender and swimming in a bright red juice (approximately 35 minutes).
- Strain the mixture through a fine-mesh sieve, collecting the juice in a saucepan while gently pressing on the berries to extract as much liquid as possible. Discard the solids.
- Simmer the strawberry juice over medium heat, stirring frequently, until it reduces to about 1 3/4 cups (16 ounces). This takes about 15 minutes.
Combine Ingredients
- Whisk the reduced strawberry syrup with the heavy cream, lemon juice, rose water, and liqueur. Chill the mixture thoroughly in the refrigerator for at least 4 hours or up to 1 week.
Churn the Ice Cream
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until light and fluffy.
- For firmer ice cream, transfer to a container, press plastic wrap directly onto the surface to minimize freezer burn, and freeze for at least 12 hours or up to 3 weeks.
Notes
Variations
Blackberry Ice Cream Replace strawberries with 40 ounces (8 cups) blackberries. Discard 10 ounces of seeds after straining, and omit lemon juice. Frozen Yogurt Replace the cream with 1 3/4 cups (14 ounces) full-fat, unsweetened plain Greek yogurt, and omit the lemon juice. Peach Ice Cream Substitute 38 ounces (about 6 medium) ripe peaches. Roast and strain as directed, but reduce syrup to 1 1/2 cups (12 ounces). Pair with peach liqueur such as Mathilde Peche. Strawberry or Peach SodaUse the prepared syrup (omit cream) and refrigerate. Combine 2 ounces syrup with 1 tablespoon lemon juice and 4 ounces club soda for a refreshing drink. Pro Tips
- For the best texture, use the freshest strawberries available.
- Ensure the syrup is thoroughly chilled before churning for optimal results.
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