Recipe details
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Strawberry Ice Cream
40min
8 servings
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This creamy and delicious strawberry ice cream is a perfect treat for warm summer days. Fresh strawberries are combined with a rich custard base and churned until smooth and frozen. This classic dessert is easy to make at home and is sure to be a hit with family and friends.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
27 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the strawberries
Rinse, hull, and chop 1 pound of fresh strawberries into small pieces.
Macerate the strawberries
In a medium bowl, mix the chopped strawberries with 1/2 cup of granulated sugar. Cover and refrigerate for at least 1 hour, or up to 8 hours, to allow the strawberries to release their juices.
Prepare the ice cream base
In a medium saucepan, whisk together 2 cups of heavy cream, 1 cup of whole milk, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt. Heat the mixture over medium heat, stirring occasionally, until steaming.
Prepare the egg yolks
In a separate bowl, whisk together 6 large egg yolks.
Temper the egg yolks
Slowly pour 1 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
Cook the ice cream base
Cook the ice cream base over medium heat, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of the spatula, about 5-7 minutes.
Strain and cool the ice cream base
Remove the saucepan from the heat and strain the ice cream base through a fine-mesh sieve into a large bowl. Stir in 1 tablespoon of vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours, or until completely chilled.
Churn the ice cream
Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions, usually 20-30 minutes, until the ice cream is thick and creamy. During the last 5 minutes of churning, add the macerated strawberries and their juices.
Freeze the ice cream
Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze for at least 4 hours, or until firm.
Serve
Scoop the strawberry ice cream into bowls or cones and serve immediately.
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