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It is May end and Strawberries are everywhere! ‘Tis the season of strawberries, for milkshakes, jam, pies, tarts, shortcake, cocktails, ice cream and the list goes on…. Countless ways to use this luscious, sweet, red fruit! We go strawberry picking every year, and we hope to go soon in the month of June! The kids love to go strawberry picking, and so many are eaten in the process of picking! We took them for the first time when my son was 2 and my daughter was 4, and the sheer joy on their faces was bliss! and the strawberry juice all around their mouth – utter cuteness! 🙂
I have been making a Strawberry and Rose Petal Jam every year, and I simply love the flavor combination, the floral fragrance of the rose, through the strawberry jam is heaven! I have used it to make linzer cookies that turns out delicious! The combination of Strawberry and Rose is simply divine! 🙂
I have been wanting to incorporate pink peppercorns in my jam, and I wanted to experiment with the strawberry flavor first, so Ice cream seemed a good way to incorporate it! I infuse the strawberry compote with the pink peppercorns and pink himalayan salt giving it that spicy and every so slightly salty taste that gets swirled into the ice cream and creates this amazing flavor and texture!
The name Pink Lady for this ice cream signifies the essence of a woman, who is spicy, salty, sweet, feminine and floral, based on the ingredients of this ice cream! 😉 A woman is any of these emotions, fiery and outspoken at times, with smart answers, and on the other hand, she is sweet, kind, compassionate, loving, beautiful, caring all in one!
My husband who likes “normal” flavors and will not like anything rose or peppercorny, wanted to taste the ice cream, and he could not stop raving about it! That made me so happy!
It is a beautiful, unique, summery, ice cream and that gorgeous pink color is so charming! Here is to summer and more ice creams! 🙂
If you do try this recipe, please tag #thejamlab on Instagram and/or put a comment in the Comments section below. I would love to hear how you liked the recipe!
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 3/4 cup granulated sugar
- ½ cup local honey
- 2 teaspoons vanilla extract or vanilla bean paste
- 4 large egg yolks
- 3-4 cups washed, hulled, and cut into half or ¼ pieces strawberries
- 2 tablespoons lemon juice
- 3 tablespoons vodka
- 3-4 teaspoons pink peppercorns crushed with a pestle/mortar(depending upon how spicy you like it)
- 2 teaspoons pink himalayan salt
- 3 tablespoons rosewater
- 1/2 cup dried rose petals crushed into a powder
- Makes 1 ½ quart(Ice cream recipe adapted from Cook’s Illustrated)
- Set a strainer over a medium bowl set in a larger bowl containing ice and 2 cups water. Heat the milk, cream, 1/4 cup sugar, and honey and dried rose petals in a medium saucepan over medium heat, stirring occasionally, , until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
- Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow, whisk it vigorously. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.) Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Once cooled, add in the vanilla extract and stir. Cover and refrigerate for atleast 3 hours or up to 24 hours.
- In the meanwhile, in a small saucepan, add in the strawberries, ¼ cup sugar, lemon juice, 2 teaspoons of the crushed pink peppercorn, 1 teaspoon of the salt and let it sit for 15 minutes to macerate. Put the saucepan on slightly lower than medium heat on the stove, and stir for a minute. Start crushing the strawberries with a masher to mash them to release the juices and break down the strawberries to tiny pieces. Cook for another 5-7 minutes. Switch off the gas, and let it cool in the fridge. Once cool, add the vodka so that the strawberries do not freeze in the ice cream. Also add in the rose water and stir.
- Once, the custard is ready, pour the custard into the ice cream machine and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream for 20 minutes. Add in the crushed strawberries(reserve about ½ cup), remaining pink peppercorn and pink Himalayan salt and let it mix for 5 more minutes. Transfer the ice cream to an airtight container, swirl in the remaining strawberries, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours.