Old-Fashioned Strawberry Ice Cream
If you’ve ever thought homemade ice cream was more trouble than it’s worth, this recipe will change your mind. With real cream, fresh strawberries, and just a handful of quality ingredients, it’s a classic strawberry ice cream recipe done right. Don’t be overwhelmed by all the steps. Once you make homemade ice cream the first time it will all make sense. Really!
While this is a fun recipe for strawberry season, it’s equally good with frozen strawberries.
Strawberry Ice Cream
Equipment
- strainer
Ingredients
For the ice cream base
- 1½ cups whole milk
- 1½ cups heavy whipping cream
- ¾ cup sugar
- 4 egg yolks
- pinch salt
For the strawberry mix-in
- 2 cups sliced strawberries frozen works well
- ¼ cup sugar
- 1 tablespoon lemon juice
Instructions
- Prepare ice cream maker by freezing the canister. Many machines require at least 24 hours of chilling, so don’t forget to do this first.
- Make the sugared strawberries. Combine the sliced strawberries, lemon juice, and 1/4 cup sugar in a small saucepan. Bring to a simmer over medium-low heat and simmer for 3 minutes. Turn off the heat and mash with a potato masher or fork until it is like a sauce with some berry pieces still intact. If you do not want pieces of berries in the finished ice cream, run it through a food processor or use a stick blender.
- Heat the milk and cream with some of sugar. Add the milk, cream, and 1/2 cup of the sugar to a large saucepan. Over medium heat, warm the mixture until it is very warm (175 degrees), about 5 minutes. It should be steaming but not simmering
- Beat the eggs and remaining sugar. While the mixture is heating, combine the egg yolks with the remaining cup of sugar. Beat until it turns lighter yellow in color. A hand mixer works well for this.
- Temper the eggs by slowly adding some of the warm milk. Remove the milk mixture from the heat, and half a cup at a time, add roughly half of it to the egg mixture. Mix after each addition. Adding the warm milk slowly prevents it from cooking the eggs. Once you’ve added about half of the milk mixture into the eggs, pour the entire milk- egg mixture back into the saucepan. Heat over medium and cook, stirring constantly, until the mixture is 185 degrees, or has thickened enough the coat the back of a spoon. Do not boil.
- Chill the custard and strawberries. Remove custard from heat and stir in the salt. Strain the mixture using a strainer or cheesecloth set over a large bowl. Allow to cool at room temperature, then cover and place in fridge until very cold- at least 6 hours, up to overnight.
- Churn. Remove custard from fridge and set up ice cream maker, according to manufacturer's instructions. Churn until it is the consistency of soft serve ice cream, then add the strawberry mixture. Let the machine run a few more minutes until the ice cream is pink and the berries are distributed throughout.
- Freeze. Cover and refreeze 2-4 hours until hardened. Scoop and serve. Will last up to week in the freezer, stored in an airtight container with plastic wrap pressed on top. Let the ice cream sit at room temperature for a few minutes before scooping.
Notes
Nutrition
Making ice cream is a labor of love. I adore the process, from simmering the berries with sugar to churning the creamy base. And there’s nothing quite like the anticipation that builds as the ice cream churns, slowly thickening and taking on that perfect pink hue. (If you’re looking for an easier method, try one of these condensed milk ice cream recipes!)
You can make this any time of year, but it reminds me of those long, lazy summer days that seem to stretch on forever.
Tips for Success
Be extra sure to chill your ice cream maker insert 24 hours ahead of time.
We always puree the strawberries with a stick blender, but you can leave a few bigger pieces if you prefer.
Even if you’re careful, some small bits of egg may cook during the custard-making process. Straining the custard through a fine-mesh sieve before chilling will remove any bits.
Your ice cream maker insert should be placed in the back of your freezer where it’s coldest, for at least 24 hours, to make sure it’s fully frozen. Shake the bowl to check; you shouldn’t hear any liquid moving inside.
Ingredients and Equipment
Heavy whipping cream. Found in the dairy section of most grocery stores, heavy whipping cream adds richness and creaminess to the ice cream.Heavy whipping cream is a key ingredient..
Egg yolks. Egg yolks are used to thicken the ice cream base and add a smooth, custard-like consistency. There’s no perfect substitute for the texture and emulsification they provide.
Fresh strawberries. The flavor of your ice cream heavily depends on the quality of the strawberries. For the best taste, use ripe, in-season strawberries or frozen. Don’t waste your money on fresh berries out of season.
I don’t recommend substituting low-fat dairy or low-calorie sweeteners with this recipe.
Ice cream maker. Essential for churning the custard into ice cream, providing the smooth texture and incorporating air for creaminess.An ice cream maker ensures that your ice cream freezes evenly while being churned, which is crucial for achieving the desired creamy consistency and preventing ice crystals from forming.
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Strainer. Used to sieve the custard mixture, removing any egg bits.
Thermometer. A thermometer helps you avoid overheating the mixture, which can lead to scrambled eggs instead of a smooth custard base, making it an indispensable tool for this recipe.
Make It Your Own
- Mix in chopped dark chocolate in the final minutes of churning
- Add a splash of balsamic vinegar to the strawberry mixture
- Swirl in some homemade strawberry jam for berry-packed pockets
- Try this same technique with different berries
- Blend with milk for an amazing milkshake
More Ice Cream Recipes To Love
Once you’ve mastered the ice cream-making process, you can customize it however you’d like. These are some of our favorite variations.
Homemade ice cream is a tasty and rewarding summer dessert. If you have the time, it’s worth making from scratch. The recipe might be a little complicated at first glance, but once you get started, it’ll make sense in no time! Enjoy!
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
If using frozen strawberries, do you thaw then first?
Nope, right in the pot! 🙂
Can you double this recipe?
Yes if your ice cream machine can handle it! mine is 1.5 qt and it fills it up. so 3 qt or bigger, you’ll be good! 🙂
How many quarts does this make? I’m excited to try it!
around 1.5
Hey there!
What kind of ice cream maker do you have? I looked on Amazon and Walmart and immediately have decision fatigue. 😩
This strawberry ice cream looks so delicious!!
Thank you for sharing it!
Lauren
Hey Lauren I have this one: https://amzn.to/3MyLlrh. It’s really basic: you have to prefreeze the canister and it just sort of makes it spin. Some of the newer ones chill everything for your too so you don’t have to keep the canister in the freezer.