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Strawberry Sorghum Chocolate Chunk Ice Cream

A drawing of Strawberry Sorghum Chocolate Chunk Ice Cream in a cone on a blackboard background.

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Featured in Season 2, Episode 6

Cook time: Approximately 20 – 30 minutes 
Serves: Makes approximately 6 cups strawberry ice cream, 10 cups ice cream total 

  • 1 lb fresh strawberries, hulled and diced   
  • 2 tbsp sorghum   
  • 2.5 cups half-and-half (or 1.25 cups milk and 1.25 cups cream)  
  • 8-9 egg yolks  
  • 1 cup sugar  
  • 2.5 cups cream  
  • 2 tsp vanilla  
  • 1/8 tsp salt  
  • 8 ounces bittersweet chocolate, broken into chunks 


Place the strawberries and sorghum in a small saucepan and bring to a simmer over medium heat. Allow to cook until the strawberries have softened and begun to break down, 10-15 minutes. Remove from the heat and set aside to cool completely.  
Pour the half-and-half in a medium saucepan and set over medium-low heat. Warm until very hot but ensuring it doesn’t reach a simmer, approximately 6-8 minutes. Remove from heat and set aside.  
While the half-and-half is warming, place the yolks and sugar in the bowl of a food processor (add a ninth yolk if the yolks are on the smaller side). Use the whisk attachment to bring the yolks and sugar together, whisking on medium-low speed until well combined and the texture is creamy.   
Turn the mixer to medium speed. Working in batches, transfer the hot half-and-half to a measuring cup and pour a very small amount into the egg mixture. Once that is incorporated, slowly continue to add the rest of the half-and-half, tempering the egg yolks but being careful not to cause them to scramble.   
Once all of the half-and-half is incorporated, pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, for 3-5 minutes until very hot but never simmering. It is very important to whisk continually to prevent the eggs from scrambling on the bottom of the pan. Once very hot, remove from the stove and pour through a mesh colander into a large mixing bowl.  
Add cream, vanilla and salt to the bowl and stir to incorporate. Divide the ice cream base in half, placing one half in an airtight container and transferring to the fridge to rest for 48 hours. This will make a delicious vanilla ice cream or serve as the base for another ice cream flavor of your choosing. 
Add the sorghum strawberry mixture to the remaining ice cream base and stir to combine. Cover tightly and allow to rest in the coldest part of the fridge for at least 24 hours and up to 72.    
Follow the assembly directions on your ice cream maker and begin the churning process, adding the chocolate chunks during the final two minutes. Transfer to a freezer-safe container and allow to chill in the freezer for 1-2 hours before enjoying.