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Best Homemade Strawberry Ice Cream Recipe

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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
8 hrs
Total Time
8 hrs 22 mins
Servings: 10 servings
Calories: 248 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate for 4 hours, until thoroughly chilled, or set into an ice water bath, stirring frequently until cold.
  6. 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.
  7. Pour the pureed strawberries into the chilled custard base and stir to combine.
  8. 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

  • 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

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

% 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.