For scientific and comparative purposes I decided to make a batch of Strawberry Ice Cream to compare against my batch of Strawberry Frozen Yogurt. I always get regular ice cream as a treat when we are out because it’s usually of better quality but at home, in terms of DIY frozen treats, I think I prefer froyo. Read on!
Kim’s Strawberry Ice Cream Recipe (adapted from my go-to ice cream base recipe)
1/2 quart fresh summer strawberries, rinsed and trimmed
3 cups 2% milk
3/4 cup sugar
5 large egg yolks
3 tsp. pure vanilla extract
1 tsp. kosher salt
After your strawberries are prepped give them a whirl in your food processor. You want a pureed consistency, not totally liquefied.
Next, prepare your ice cream base. Bring milk and sugar to a boil, reduce the heat and then temper in your eggs, add in your strawberry puree, and simmer over medium heat until you get a custard-like consistency.
It’s at this point that I chilled my ice cream “batter” in the fridge overnight. You always want to start with a cold mixture in your ice cream maker.
After your batter is cooled, set up your ice cream maker and let it rip! (according to manufacturer instructions, that is)
Store in a freezer safe tupperware container and freeze overnight. I don’t understand how the Strawberry Froyo is neon pink and the Strawberry Ice Cream is baby pink. Oh well!
The end result is a light, sweet, summery ice cream. It is bursting with strawberry flavor!
Verdict: I prefer the strawberry froyo! Don’t get me wrong, the ice cream is delicious but I just think the froyo is more delicate and refreshing; the milk in the ice cream version is much heavier than the yogurt. Both froze up really hard because of the water content in the strawberries. Still, the froyo will be my go-to strawberry recipe from now on!