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5.0 from 3 votes

Homemade Strawberry Ice Cream

This sweet treat is so delicious because it combines two of the yummiest items in the world: ice cream and strawberries! Be sure to let the custard chill for at least two hours before churning!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 10
Calories: 245 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 4 cups strawberries stems removed and roughly chopped
  • ¼ teaspoon kosher salt
  • 1½ cups half-and-half
  • ¾ cup sugar
  • 2 large eggs
  • ½ cup heavy cream
  • 1½ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Place the roughly chopped strawberries and salt in a food processor, or blender, and puree until smooth. Pour into a bowl and set aside.
  2. Bring the half-and-half to a simmer over low heat.
  3. Meanwhile, use a hand mixer, or stand mixer, to beat together the eggs with sugar until the mixture is a pale yellow, about 1 minute.
  4. Temper the eggs by slowly pouring the hot half-and-half into the egg/sugar mixture, continue beating them as you do this. Once fully incorporated, transfer the mixture back into the saucepan over medium heat. Stirring constantly, cook the custard until thickened and coats the back of a spoon, about 3 to 5 minutes. Don't let boil, or the eggs will scramble!
  5. Transfer the custard into a clean medium-sized bowl and stir in the strawberries, heavy cream, and vanilla extract. Cover with plastic wrap and place in the refrigerator for at least 2 hours, or up to overnight.
  6. Remove the custard from the refrigerator and give the custard several stirs with a large spoon.
  7. Transfer the custard to your ice cream maker and follow the instructions according to the manufacturer. The ice cream will be ready when it has thickened and expanded in the pan, usually about 40 to 50 minutes.
  8. The ice cream can be served at this point, or transferred to a container with an air-tight lid and placed in the freezer to firm up, about 1 to 2 hours. If serving after the ice cream is frozen solid, then let it sit out for an hour before serving.

Notes

  • Fresh strawberries are best, but frozen can be used, too.  Make sure they are not in syrup.  If you like the ice cream to have more chunks of strawberries in it, then don't completely puree them, or keep a small amount on the side that have been finely chopped.  Add them during the last 5 minutes of churning.
  • We like the texture and taste of half-and-half for this ice cream, but whole milk can be substituted.  Heavy cream adds a wonderful texture to the ice cream and shouldn't be omitted, if possible. 
  • The ice cream is ready to eat once the churning is complete, but we think it's best after it firms up for an hour or two in the freezer.   If the ice cream is frozen solid, let it sit out on the counter for an hour to soften a bit before serving.

Nutrition Information

Calories 245kcal (12%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 56mg (19%) Sodium 77mg (3%) Potassium 132mg (4%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 304IU (6%) Vitamin C 28mg (31%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 245

% Daily Value*

Calories 245kcal 12%
Carbohydrates 9g 3%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 56mg 19%
Sodium 77mg 3%
Potassium 132mg 3%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 304IU 6%
Vitamin C 28mg 31%
Calcium 51mg 5%
Iron 1mg 6%

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