• 2 Packages (10 ounces each) Driscoll’s Rosé Strawberries, hulled
  • 3 egg yolks
  • 3/4 Cup sugar
  • 1 1/2 Cups heavy cream, divided
  • 3 Tablespoons brown rice syrup
  • 4 waffle cones (optional)
  • Toasted almonds (optional garnish)
  • Toasted coconut (optional garnish)
  • Crushed sugar cookies (optional garnish)
  • Crushed snickerdoodle cookies (optional garnish)
  1. PLACE strawberries into the bowl of a food processor.
  2. PULSE until coarsely chopped.
  3. POUR chopped strawberries into a large bowl and SET ASIDE.
  4. PLACE 3 egg yolks into a large bowl.
  5. ADD 3/4 cup sugar, 1/4 cup heavy cream, and 3 tablespoons brown rice syrup.
  6. WHISK to combine.
  7. SET ASIDE egg yolk mixture.
  8. POUR remaining 1 ¼ cups heavy cream into a saucepan.
  9. HEAT over medium just until bubbles begin to form at edges of pan. Do not overcook.
  10. POUR hot cream slowly into egg yolk mixture while WHISKING constantly.
  11. RETURN mixture to saucepan.
  12. HEAT over medium while WHISKING until mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow mixture to boil.
  13. STRAIN custard through a fine-mesh sieve into chopped strawberries.
  14. STIR to combine.
  15. REFRIGERATE until chilled.
  16. FILL an ice cream maker with ice cream mixture.
  17. FREEZE according to manufacturer's instructions.
  18. SCOOP ice cream into 4 waffle cones.
  19. GARNISH with your favorite garnishes.
  20. SERVE Rosé Strawberry Ice Cream immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g