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Fresh Strawberry Ice Cream Recipe

Fresh Strawberry Ice Cream
Difficulty: Easy | Total Time: 35 mins, plus chilling and freezing time | Active Time: | Makes: 8 to 10 servings (about 7 cups)

Strawberry is one of the classic American ice cream flavors, after chocolate and vanilla, and it’s most sought after in the spring and summer months when fresh strawberries are at their peak. Preserve that sweet, floral taste by whipping up a batch of this rosy ice cream.

INGREDIENTS
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 cup granulated sugar
  • 4 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 pints strawberries, hulled and cut into large dice (about 3 cups)
INSTRUCTIONS
  1. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Combine cream, milk, and 3/4 cup of the sugar in a large saucepan and bring to a simmer over medium heat. Stir occasionally until sugar is dissolved, about 5 minutes.
  2. Meanwhile, whisk egg yolks in a large bowl until foamy and light in color, about 3 minutes. Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly.
  3. Pour cream-egg mixture back into the pan and cook over medium heat, stirring constantly, until custard coats the back of the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
  4. Remove custard from heat and strain into a large heatproof bowl. Stir in vanilla and place mixture over the ice water bath to chill, about 10 to 15 minutes.
  5. Meanwhile, combine strawberries and remaining 1/4 cup sugar in a medium bowl and toss to coat. Let berries macerate for 10 minutes at room temperature. Using a potato masher or a pastry blender, mash until fruit is mostly pea-size and very saucy, then add to the cooling ice cream base.
  6. Once the ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight.
  7. Once the base is thoroughly chilled, freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for up to 10 days.
    Write a review | 7 Reviews

  • Thank you for the delicious recipe I will definitely try it. My grandma used to do make ice cream similar way I definitely remember her mixing egg yolks with sugar until they became light and creamy... and she used cows milk and real cream... I only buy real food... so it will be truly delicious :) Thanks again.

  • Sorry for the typos, getting tired it's late now... I meant (central EU) and "cane" not can sugar, lol... really sorry. http://www.realmilk.com/where1.html

  • If I may suggest... try using the beet sugar from "NOW" brand. Beet sugar is actually even safe for diabetics and is delicious. All EU people (cental EU) use beet sugar and I never saw any fat people there. Some even like to put 3 or 4 tsp in their tea... still NOT FAT and many less have type 1 or 2 diabetes as we do in the US drinking can sugar. Also... (as if it's not enough...lol) please find your local dairy farm and buy your eggs cream and milk from them. Much healthier and much more delicious. To find a farmer in your state go to or search for the Weston A. Price Foundation. If your state is not listed email them and ask for help. They are very nice and very helpful :)

  • rkman: Not making a cooked custard for ice cream may be quicker, but I'd discourage the practice unless you have a hankering for a mouth coated with fat. It has all the charm of cold Crisco and it blocks the taste buds. Nasty.

    Jack in Ann Arbor

  • I'm curious how either recipe would work with evaporated low fat milk. Has anyone tried swapping evaporated low fat milk for cream in ice cream recipes?

  • Needlessly complicated. In my experience, a custard is completely unnecessary for making good ice cream. Cream, milk, and sugar work just fine by themselves. I just made delicious strawberry ice cream a few days ago with the following recipe:

    2/3 cup whole milk
    2/3 cup light or heavy cream
    1/2 to 2/3 cup sugar, to taste
    1 to 2 cups mashed or pureed fresh strawberries, to taste
    1/4 to 1/2 tsp pure vanilla extract

    Mix cream, milk, and sugar until sugar is dissolved; stir in strawberries and vanilla extract. Follow ice cream maker directions. (I pour the batter into my Kitchen Aid ice cream maker attachment for my mixer, let it run 20-30 minutes, and put the resulting soft-serve ice cream into the freezer to harden.)

  • ****Word to the Wise: Please DONT LET THE CUSTARD/CREME ANGLAISE BOIL! IF IT BOILS, ITS OVER..
    STIR UNTIL IT COATS THE BACK OF A SPOON, BUT DO NOT BOIL!!****

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