Molly Weasley’s Strawberry Buttermilk Ice Cream is summer magic fit for Harry Potter fans and friends alike.
- 1lb fresh strawberries, topped and roughly chopped
- 1 tbsp lemon juice
- 1 cup granulated sugar, divided
- 3 cups heavy cream
- 7 large egg yolks, room temperature
- 1/4 tsp sea salt
- 1 cup buttermilk
- 1 tsp vanilla
- In a medium saucepan over medium heat, combine the strawberries, lemon juice, and 1/2 cup of the divided sugar. Allow to come to a simmer, stirring occasionally. Cook the strawberries down until they begin to release their juice and are soft and syrupy. Remove from heat.
- Using an immersion blender, pulse the strawberry mixture until it reaches your desired consistency. I prefer to pulse until the mixture is mostly pureed with a few small chunks of strawberry to ripple through the ice cream. If you prefer you can pulse until the mixture is completely pureed, or leave yours quite chunky; just remember that the larger pieces of strawberry will harden substantially when frozen. Alternatively, you may pulse this strawberry mixture in a heat-proof traditional blender if you do not have an immersion blender. Transfer the strawberry mixture to a heatproof storage bowl and set to the side to cool.
- In a large pot or saucepan over medium-low heat, add the heavy cream and salt. Allow the mixture to heat, stirring occasionally, until it just starts to simmer (you should see bubbles beginning to form around the outside ring of the mixture). Then remove from heat.
- While the heavy cream cooks, prepare your eggs. In a medium mixing bowl, whisk the egg yolks until they are pale yellow and slightly frothy. Add the sugar and continue whisking until fully combined.
- Temper your eggs with your warm cream mixture by gradually adding very small amounts of cream to the eggs, while continuously whisking. I like to use a small ladle or a spouted heat-safe measuring cup to slowly stream the warm cream mixture into the eggs while whisking. It’s important that you take this step slowly and continue to whisk as the heat from the cream mixture can scramble the eggs if added too quickly. Continue tempering until atleast 1/3 or more of the cream mixture has been combined with the egg mixture.
- Add the tempered egg mixture to the pot along with the remaining cream mixture and stir to combine. Return the pot to heat over low. Continue to cook, stirring frequently until the mixture reaches 170 degrees F (77 C) and coats the back of a spoon. To test this, dip a spoon into the mixture and then run your finger across the back of the spoon. If a clear path is made through the middle and the rest of the spoon remains coated, your mixture is ready to be removed from the heat.
- Pour the mixture through a fine mesh strainer into a large, heat-proof bowl. The strainer will catch any unwanted bits of egg that might not have tempered properly to ensure your ice cream is smooth.
- Allow the mixture to cool for about 30 minutes then add the buttermilk and vanilla and stir to combine.
- If the bowls of the strawberry mixture and ice cream base are both cool to the touch at this point, cover and refrigerate both overnight or until they have reached 40 degrees F (4 C) or below. If making ice cream the same day, this will likely take a minimum of 4 hours, but may take 6 hours or more, depending on the size and shape of your bowl and the temperature of your refrigerator.
- Once the two mixtures have reached the appropriate cooled temperature, combine the strawberry mixture with the buttermilk ice cream base then pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 20-30 minutes, depending on your ice cream maker. Serve immediately for soft-serve consistency or transfer to a freezer-safe container and freeze for 4 hours to allow the ice cream to harden.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 1 serving
- Calories: 313
- Sugar: 18 g
- Sodium: 103 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 203 mg
Keywords: Strawberry Buttermilk Ice Cream