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4.6 from 33 votes

Fresh Strawberry Ice Cream

Homemade ice cream using fresh strawberries

Prep Time
1 hr 20 mins
Total Time
1 hr 20 mins
Servings: 2 quarts
Calories: 1619 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 quart strawberries hulled and sliced
  • 1 cup granulated sugar divided
  • 1 tablespoon lemon juice
  • 2 cups heavy cream divided
  • 1 cup whole milk
  • Pinch of salt
  • 1 whole vanilla bean
  • 6 egg yolks
  • ¾ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. 1. Place the strawberries, ¼ cup of the granulated sugar, and the lemon juice in a food processor. Pulse 2 to 3 times, gently mixing after each pulse, so that most of the strawberries are mashed up, with a few larger pieces remaining. Transfer the strawberry mixture to a container and refrigerate for 1 hour.
  2. 2. In the meantime, start on the ice cream base. Warm 1 cup of the cream, the milk, the remaining ¾ cup of granulated sugar and the salt in a medium saucepan set over medium-low heat. Once the cream mixture is warmed through and the sugar is dissolved, add the vanilla bean, cover and remove from the heat. Let steep for 30 minutes.
  3. 3. Pour the remaining 1 cup heavy cream in a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  4. 4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (or reaches 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream, then stir in the vanilla extract. Remove the strawberry mixture from the refrigerator and add it to the cream mixture, stirring to fully combine. Set the bowl in an ice bath and cool to room temperature, stirring occasionally. Once cool, cover and place the mixture in the refrigerator for at least 8 hours (or overnight).
  5. 4. Once the mixture is sufficiently chilled, remove the vanilla bean and churn the ice cream according to your ice cream maker's instructions.

Notes

  • Nutritional values are based on one quart

Nutrition Information

Calories 1619kcal (81%) Carbohydrates 152g (51%) Protein 20g (40%) Fat 108g (166%) Saturated Fat 62g (310%) Cholesterol 924mg (308%) Sodium 189mg (8%) Potassium 1122mg (32%) Fiber 9g (36%) Sugar 130g (260%) Vitamin A 4530IU (91%) Vitamin C 282.6mg (314%) Calcium 438mg (44%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 2quarts

Amount Per Serving

Calories 1619

% Daily Value*

Calories 1619kcal 81%
Carbohydrates 152g 51%
Protein 20g 40%
Fat 108g 166%
Saturated Fat 62g 310%
Cholesterol 924mg 308%
Sodium 189mg 8%
Potassium 1122mg 24%
Fiber 9g 36%
Sugar 130g 260%
Vitamin A 4530IU 91%
Vitamin C 282.6mg 314%
Calcium 438mg 44%
Iron 3.4mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.