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–+ servings
strawberry ice cream

Strawberry Ice Cream

5 from 1 vote
A rich, creamy, and vibrant homemade strawberry ice cream made with a classic egg custard base and fresh macerated berries.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours 45 minutes
Servings: 8 people
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound fresh strawberries, washed and hulled Select the ripest red berries
  • ¾ cup granulated sugar, divided Used for macerating and the custard
  • 2 cups heavy cream High fat content for richness
  • 1 cup whole milk Do not substitute with skim milk
  • 5 large egg yolks Creates the thick custard base
  • 1 teaspoon vanilla extract Pure extract preferred
  • 1 tablespoon fresh lemon juice Balances the sweetness
  • ¼ teaspoon kosher salt Enhances all flavors

Equipment

  • 1 Ice cream maker Bowl must be frozen 24 hours in advance
  • 1 Blender For pureeing strawberries
  • 1 Saucepan For cooking the custard base
  • 1 Fine mesh strainer To ensure a smooth texture
  • 1 thermometer To monitor custard temperature

Method
 

  1. Wash the fresh strawberries thoroughly and remove the hulls, then chop them into even pieces.
  2. Toss the berries with a quarter cup of sugar and let sit for thirty minutes until a syrup forms.
    macerating strawberries with sugar
  3. Blend the macerated strawberries in a high speed blender until mostly smooth.
  4. Heat the heavy cream and whole milk in a saucepan until small bubbles appear around the edges.
    simmering cream and milk base
  5. Whisk the egg yolks and remaining sugar in a bowl until pale yellow and thick.
  6. Slowly whisk a small amount of hot cream into the eggs to temper them gently.
    tempering eggs for ice cream
  7. Cook the mixture over low heat, stirring constantly, until it coats the back of a spoon.
  8. Strain the hot custard, stir in the strawberry puree and lemon juice, then chill for four hours.
  9. Pour the cold base into your ice cream maker and churn until it reaches a soft serve consistency.
  10. Transfer to an airtight container and freeze for at least four hours until firm.

Nutrition

Serving: 120gCalories: 320kcalCarbohydrates: 28gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 160mgSodium: 95mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 800IUVitamin C: 45mgCalcium: 80mgIron: 0.5mg

Notes

Store covered in the freezer for up to two weeks. Let the ice cream soften at room temperature for 10 minutes before scooping.

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