June is National Dairy Month, honoring one of Colorado’s most important agricultural commodities. What better way to celebrate than with some ice cream, just in time to warmer weather! Let’s not forget the other star of this recipe - strawberries! With farmers markets starting back up or the opportunity to stop by a u-pick farm or fruit stand, it’s easy and fun when you choose fresh Colorado strawberries. Don’t know where the best berries are available in your area? We’ve got you covered with our Farm Fresh Directory, which can help you find locations, markets, and farmers.
Colorado is home to 140 dairy farms and 197,000 milk cows producing more than 600,000 gallons of milk each year. Colorado ranks 2nd in milk output per cow and 13th in milk production nationally. Weld and Larimer counties are top producing agricultural counties in our state, with dairy as a top commodity for each (Dairy Max).
Colorado residents are lucky to have local milk sold in retail grocery stores through fresh dairy delivery companies. Find out if the milk in your refrigerator is from Colorado by visiting WhereIsMyMilkFrom.com. Coloradans can find local dairy farmers and cheese makers through farmers’ markets or by searching ColoradoProud.com. Now that summer is here, enjoy your favorite Colorado dairy products fresh or frozen!
Chef Jason says, “Nothing says summer like ice cream. In this recipe, we take some fresh Colorado cream, add in some Colorado strawberries and create the perfect treat for that summer heat. Happy Cooking!”
Colorado Strawberry Ice Cream
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
Yield: Serves 6-8
Prep time: 10 minutes
Cook Time: 15-20 minutes
Ice Cream Base Ingredients:
- 1 cup of white granulated sugar (divided into half cup portions)
- 5 large egg yolks
- 1 ½ cups of whole milk
- 1 ½ cups of heavy whipping cream
- 2 tbsp of vanilla paste or extract (for depth of flavor, use paste)
Ice Cream Base Preparation
Step 1 – wash, rinse and dry your ice cream machine’s bowl and paddle
For optimal results, steps 2 & 3 can be performed up to 24-36 hours before freezing the ice cream. It’s best to chill the ice cream base at least overnight.
Step 2 – place ice cream bowl in the freezer
Step 3 – make ice cream base
- In a medium sized mixing bowl, add egg yolks and ½ cup of granulated sugar.
- With a whisk, carefully combine the yolks and sugar and mix until lighter yellow in color (2-3 minutes).
- In a small saucepan, add the milk and over low heat, heat milk to 165˚ F or when small bubbles begin to form.
- Carefully and, if possible, with someone holding the bowl, slowly pour the milk mixture into the egg yolks, while whisking quickly to combine.
- Pour the combined mixture into the small saucepan and return to the heat.
- On low heat, carefully bring the mixture back to 165˚ F while mixing with a wooden spoon (be careful not to scorch the bottom of the pan/ice cream base).
- When temperature reaches 165˚ F, remove the pan and let it cool for 5 minutes.
- Add ½ cup granulated sugar, 2 tbsp vanilla paste (or extract) and 1 ½ cups heavy cream to the saucepan’s milk and egg mixture.
- Using the whisk, mix well to combine.
- Cover the bowl with plastic wrap and place the mixture into the fridge. Let cool overnight or at least 16 hours if possible. If refrigerating for longer, you can add a piece of plastic wrap directly onto the surface of the cream mixture.
Make 2-3 hours before freezing ice cream base/making ice cream
- 4 cups of strawberries, washed, hulled and sliced to medium thickness
- ½ cup of brown sugar
- Wash, dry and hull the strawberries
- Slice into medium thick slices and place into a mixing bowl
- Add brown sugar and mix well to combine
- Place in the fridge, uncovered and let rest until needed
Preparing the mixture for freezing:
Option 1: Use an electric (or old fashioned!) ice cream mixer as directed for the final ice cream product.
- Place frozen mixer bowl onto mixer
- Add the top piece and scraper paddle
- Add in the chilled ice cream base and turn mixer into low speed
- Churn ice cream at low speed (setting 3-4)
- Churn for 20-25 minutes or until ice cream looks like soft serve ice cream
- Lower the bowl and remove mixing paddle, then remove bowl from the mixer
- Add the strawberries and half of the juice into the ice cream and fold into the mixture
- Add the rest of the juice and fold in
- Place bowl into freezer and freeze until desired firmness of ice cream is reached
- Scoop and serve with sliced strawberries, whipped cream, or your favorite dessert garnish
If you are of legal drinking age and would like to add a wine with your dessert, try Carlson Vineyards Sweet Baby White. For a non-alcoholic option, check out MOR Kombucha based in Denver. Try their many flavors like pineapple peach, hazy cactus, mojito, and ginger grapefruit!
Visit ColoradoProud.org for more ideas and a complete list of recipes.