Best Homemade Strawberry Ice Cream Recipe
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4.9
87 reviews
Excellent
Best Homemade Strawberry Ice Cream Recipe
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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!
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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
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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.
- 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.
- 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.
- 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.
- 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.
Equipments used:
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 Information
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Calories
248kcal
(12%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
108mg
(36%)
Sodium
32mg
(1%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
660IU
(13%)
Vitamin C
14mg
(16%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 108mg | 36% |
| Sodium | 32mg | 1% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 14mg | 16% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
87 reviews
Excellent
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