Best Homemade Strawberry Ice Cream Recipe
Homemade Strawberry Ice Cream is made with juicy ripe fruit and fresh cream for real strawberry flavor. It's perfectly creamy and scoopable thanks to the custard base. Enjoy this bright and sweet classic flavor on its own in cones, sundaes, milkshakes or ice cream sandwiches!
Servings: 10 servings
Equipment
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 cup granulated sugar divided
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 pound fresh strawberries about 1 1/2 cups chopped strawberries, washed and hulled
Instructions
- 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.1 1/2 cups heavy cream, 1 1/2 cups whole milk, 1 cup granulated sugar
- 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.3 large egg yolks
- 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.1 teaspoon pure vanilla extract
- Refrigerate for 4 hours, until thoroughly chilled, or set into an ice water bath, stirring frequently until cold.
- 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.1/2 pound fresh strawberries
- 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.
Video
Notes
- Storage: Cover the ice cream with a piece of plastic wrap directly on the surface and freeze. This ice cream is best eaten within 2-3 weeks.
- Egg-free strawberry ice cream: If you want a no-cook, egg-free version, you can skip heating the milk and cream and tempering the egg yolks. Instead, just let the strawberries macerate with half of the sugar for 10-15 minutes before pureeing, then puree or mash and combine with the remaining sugar, cream, milk, and vanilla and churn like normal.
Nutrition
Calories: 248kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 108mg | Sodium: 32mg | Potassium: 116mg | Fiber: 1g | Sugar: 23g | Vitamin A: 660IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 1mg
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