Strawberry Ice Cream Sundaes
Homemade strawberry ice cream topped with fresh strawberry sauce for a sweet and refreshing summer treat.
Servings 12
Calories 354kcal
Ingredients
Strawberry Ice Cream
- 1 pint Strawberries rinsed, hulled, and finely chopped
- 1.5 cups Sugar divided
- 2 cups Heavy Cream
- 1 cup Milk
- 5 Egg Yolks
Strawberry Sauce
- 1 pint Strawberries rinsed, hulled, and roughly chopped
- 1/3 cup Sugar
- 1 Tbsp Water
- 1 Tbsp Dark Rum
- 1 tsp Vanilla Extract
Instructions
Ice Cream
- Add 1/2 cup of sugar to the strawberries, and stir until combined. Cover and refrigerate for at least four hours.
- In a medium heat-resistant bowl, whisk together the egg yolks and 1/2 cup of sugar until well combined, about a minute or two.
- In a large saucepan, heat the cream, milk, and 1/2 cup of sugar over medium until just boiling, then remove from the heat.
- Slowly add the cream mixture to the eggs using a ladle, whisking the egg mixture constantly. It's very important to always keep this moving and add the hot cream slowly, so you don't cook the eggs.
- Once all the cream has been added, transfer the mixture back to the pot. Cook over medium low heat, stirring slowly but constantly for about ten minutes until thickened enough to coat the back of a wooden spoon.
- Transfer the custard to a glass bowl, and cover with plastic wrap, touching the surface of the custard. Refrigerate for at least four hours, until chilled through.
- Strain the strawberries into the custard, setting aside the berries. Mix the syrup into the custard. Churn according to your ice cream maker's manufacturer's instructions. Dry the berries using paper towels, and add to the churned custard, folding in with a rubber spatula. Freeze to harden for about eight hours or overnight.
Strawberry Sauce
- Set aside 1/3 cup of the strawberries. Add the rest of the berries, the sugar, and water to a small saucepan and heat over medium high until boiling.
- Once boiling, stir in the rum and vanilla. Continue to cook, stirring occasionally at first and then more frequently as it starts to thicken, mashing the softened berries, for about 10 minutes.
- Once thick enough that it leaves a trail in the pot for about a half second, turn off the heat and stir in the rest of the strawberries. Transfer to an 8oz mason jar, and allow to cool to room temperature covered loosely. Then cover and chill for 8 hours or preferably overnight.
Sundaes
- Assemble the sundaes by adding two scoops of ice cream to a chilled glass sundae dish. Top with a couple spoonfuls of the strawberry sauce. Add any additional toppings you'd like, such as whipped cream and red sparkling sugar.
Notes
- Make Ahead Tip: Store the ice cream in an airtight container in the freezer for up to 5 days. Store the sauce in a mason jar in the fridge for up to a week.
- Variations:
- Try other fruits! We made this using cherries, and it was amazing.
- Mix and match ice cream flavors and sauce flavors.