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This homemade strawberry ice cream is perfect on its own, in milkshakes or in ice cream sandwiches. It’s creamy and sweet and bright, and so, so wonderful!
This homemade strawberry ice cream recipe makes me think of my Grandpa since it’s his favorite. It’s a classic flavor with its sweet, summery berries and creamy texture. Homemade strawberry ice cream is pretty divine stuff although I feel like it gets overlooked for sexier ice cream alternatives with chocolate in them.
As I was typing this post, I realized that I’ve mentioned my grandparents on the blog before and funny enough, it was also in connection with ice cream!
My grandpa and I have two common interests. The first one is dancing. In college I took up ballroom and swing dancing. It was around that time when I was doing the Lindy Hop and the Charleston every weekend that my grandpa told me about his WWII days when he was in the navy and used to spend his spare time swing dancing in ports like Australia. When he got home from the war, he would go listen to all the big bands that came through Idaho.
He saw the greats that way – Tommy Dorsey and Benny Goodman- and I cannot say how much I would have loved to been at some of those performances!
The other thing my grandpa and I both love is strawberry ice cream.
I remember one summer outing with my extended family when I was a teenager where we everybody was ordering ice cream and Grandpa and I both ordered strawberry. He told me then that it was his favorite flavor and it was my favorite flavor too (at least at the time), and to some extent it still is.
It is so, so, so hard to commit to having one FAVORITE flavor of ice cream. I have lots of lower case “favorite” flavors, and I think that’s maybe just how it should be when it comes to ice cream.
I learned the hard way that even though it sounds good to have chunks of strawberries in your strawberry ice cream, in practice they turn out to be frozen little rocks embedded in smooth, creamy ice cream. And that’s definitely not what you want.
The best strawberry ice cream uses strawberry puree to flavor the custard base, with a little added vanilla to bring out the all the flavors of the cream and fruit and sugar and really make them sing.
I love this ice cream just as it is – scooped into a bowl or cone and eaten plain – but it is also perfect for a milkshake or as a filling in ice cream sandwiches, especially between soft molasses or chocolate cookies. Or go crazy and use it along with chocolate and vanilla ice cream and make banana splits! I scream, you scream, we all scream for ice cream!
How to make homemade strawberry ice cream
- In a medium-sized saucepan, combine the milk, cream and ½ cup of sugar and stir. Heat over medium-low heat until it is hot but not bubbling.
- In a large bowl, whisk together the egg yolks and the remaining ½ cup of sugar (minus 2 tablespoons for the strawberry puree). Whisk together for about 2 minutes until it’s light in color.
- While whisking the eggs and sugar, slowly pour in ½ cup of the hot cream mixture to temper the eggs before adding them to the custard base. Add in another ½ cup of the hot cream to the egg mixture while whisking the entire time. (This is important so you don’t end up with scrambled eggs in your ice cream).
- Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes or until the temperature is between 170-175 degrees and the mix is thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.
- Strain the custard base through a fine-mesh strainer and into a clean bowl, then place it in the fridge for 4 hours until it’s thoroughly chilled.
- Meanwhile, combine the washed and hulled strawberries in a blender with the remaining 2 tablespoons of sugar. Puree them until they’re smooth or stop just short of smooth if you’re wanting a little texture to your strawberry ice cream. Keep in mind that you don’t want too large of chunks because they will freeze solid and become hard which lessens the fun experience of eating your strawberry ice cream.
- Pour the strawberry puree into the chilled custard and stir to combine.
- Pour the strawberry custard base into your ice cream maker and churn according to the manufacturer’s instructions. After churning, transfer the ice cream to a freezer-safe container and place it in a freezer to cure for at least 4 hours.
How do you hull a strawberry?
Using a sharp knife, place it in the top of a strawberry at an angle and work your way around the green leafy part in a circular motion so that part can simply pop out. It’s incredibly easy to do but it can be a little tricky depending on the size and shape of a strawberry.
Why is strawberry ice-cream pink?
Strawberries are red and as such, they will naturally color the ice cream base to have a shade of pink. You can choose to add in additional food coloring for a more “pink” color, but it’s personal preference and won’t change the flavor of the ice cream.
More Strawberry Recipes You’ll Love
- Strawberry Pretzel Icebox Pie
- Homemade Strawberry Milk
- Fresh Strawberry Pie
- Strawberry Rhubarb Coffee Cake
- Homemade Strawberry Rhubarb Pie
- Summertime Strawberry Shortcake
- Strawberry Rhubarb Crumb Bars
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 cup sugar, divided
- 3 large egg yolks
- 1 teaspoon vanilla
- 1/2 pound fresh strawberries (about 1 1/2 cups chopped strawberries), washed and hulled
- In a medium saucepan, stir together the milk, cream and 1/2 cup of the sugar. Heat over medium-low heat until hot, but not bubbling.
- In a large bowl, whisk together the egg yolks and remaining 1/2 cup of sugar, minus two tablespoons that will go with the strawberry puree, until light in color, about two minutes.
- While whisking the eggs and sugar, slowly pour in 1/2 cup of the hot cream mixture to temper the eggs before adding them to the custard base. Add another 1/2 cup of hot cream to the egg mixture, whisking the entire time.
- Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.
- Strain the custard base through a fine mesh strainer into a clean bowl, then refrigerate for 4 hours, until thoroughly chilled.
- Meanwhile, combine the washed and hulled strawberries in a blender with the remaining 2 tablespoons of sugar. Puree until smooth, or stop just short of smooth if you want a little texture in your strawberry ice cream. But you don't want to have chunks of strawberries because they will freeze really hard and lessen your strawberry ice cream experience.
- Pour the pureed strawberries into the chilled custard base and stir to combine.
- Pour the strawberry custard base into your ice cream maker and churn according to manufacturer's instructions. After churning, transfer ice cream to a freezer safe container and place in a freezer to cure for at least 4 hours.
Amount Per Serving: Calories: 309 Saturated Fat: 11g Cholesterol: 134mg Sodium: 40mg Carbohydrates: 30g Sugar: 28g Protein: 3g