Best Homemade Strawberry Ice Cream Recipe
User Reviews
4.9
Best Homemade Strawberry Ice Cream Recipe
Description
Best Homemade Strawberry Ice Cream Recipe combines whole milk, heavy cream, and egg yolks to form a custard base that is gently heated until thickened. Sugar is divided between the custard and the strawberry puree to balance sweetness. Fresh strawberries are hulled, washed, and pureed with a bit of sugar before blending into the custard, giving a fresh fruit dimension. After chilling, the custard is churned to create a thick, creamy texture with bursts of strawberry flavor throughout.
The custard technique provides richness and a smooth mouthfeel, while the berry puree keeps the ice cream tasting fresh and fruity. The vanilla extract rounds out the flavor with warmth and depth. Once churned, the ice cream is frozen until firm, resulting in a well-balanced texture that isn't icy or overly dense.
This strawberry ice cream is ideal as a summer dessert, served on its own or alongside pie or fresh fruit. It offers a home-churned alternative to store-bought options, letting you control sweetness and strawberry intensity.
The notes mention that to store, a piece of plastic wrap should be placed directly on the ice cream surface before freezing, and that it keeps best for 2-3 weeks. An egg-free, no-cook alternative is given for those avoiding eggs, involving macerating the berries before pureeing and mixing with cream and milk without heating.
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups milk whole
- 1 cup granulated sugar divided
- 3 large egg yolk
- 1 teaspoon vanilla extract pure
- 1/2 pound strawberry about 1 1/2 cups chopped strawberries, washed and hulled, fresh
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.
Notes
- Cover the ice cream with plastic wrap directly on the surface to prevent ice crystals and freeze for best texture.
- Consume homemade ice cream within 2 to 3 weeks for optimal flavor and freshness.
- An egg-free version skips cooking: macerate strawberries with sugar for 10-15 minutes, puree, then mix with cream, milk, and vanilla before churning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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