strawberry ice cream recipe

The last weeks of warm summer weather are fast approaching. Ice cream in the cold winter months just doesn't have that je ne sais quoi that it has in the warmer months of spring and summer. There is something different about cold refreshing ice cream in the summer; it just tastes better! Before we know it, summer will be over- so eat all the ice cream you can! We have the perfect ice cream recipe featuring fresh summer strawberries and cacao nibs. We hope you enjoy!

But first, where and when did Ice Cream come from?! Ice cream has a very long and distinguished history. Most likely beginning in the Roman times (30-70AD), although the Chinese King's are also credited for the invention. The Europeans brought back the confections from China and thus began a long history of royalty and aristocrats serving ice cream and sorbets at banquets and dinner parties. The history continues from there with the opening of what we now call ice cream shops, the first parlor opening in 1776 in New York City. The first ice creams were called iced creams by the colonists but shortened later on. The ice cream, gelato, shaved ice industry is now a multi- billion dollar empire with variations in every country around the world. The classic flavors still remain chocolate, strawberry and vanilla. Vanilla being a strong contender for the top place.

Strawberry cacao ice cream combines the three classic flavors in a very unique way. Fresh seasonal strawberries, unprocessed chocolate in the form of a cacao nib and classic vanilla studded with Tahitian vanilla bean caviar. Tahitian vanilla beans are fat, plump and bursting with vanilla bean caviar. The perfect fruity, floral addition to this unique ice cream recipe.

Tahitian Vanilla Beans

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.