Homemade Strawberry Ice Cream Recipe
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
4 cups
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Calories
363 kcal
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Course
Dessert
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Cuisine
North American
Homemade Strawberry Ice Cream Recipe
Description
The recipe begins by cooking chopped strawberries with sugar, boiling then simmering to soften and concentrate their flavor. Part of the strawberries are pureed to give the ice cream a creamy texture, while the rest remain chopped for added texture. Meanwhile, egg yolks are whisked with sugar to prepare a custard base strengthened by tempered whole milk, refined coconut oil, vanilla, and salt. This custard is gently cooked until it thickens enough to coat a spoon.
Combining the cooled strawberry mixture with the custard creates a rich ice cream base that, once churned and frozen, yields a creamy textured dessert with real strawberry pieces. The vodka addition serves to reduce ice crystal formation, improving the overall smoothness.
Ripe, in-season strawberries are ideal to use here; frozen strawberries can be substituted out of season. Refined coconut oil enhances texture without contributing coconut flavor. The ice cream can be garnished with fresh strawberries, though they may freeze solid if added before serving.
Ingredients
- 4 cups strawberries see notes, chopped
- 1 ¼ cups granulated sugar divided
- 4 egg yolk
- 1 cup milk whole
- ¼ cup refined coconut oil see notes
- 1 teaspoon vanilla extract pure
- 1 pinch salt sea salt
- 1 cup whipping cream
- vodka optional but recommended, 2 tablespoons
Instructions
- Place the strawberries and ¾ cup sugar in a medium-sized pot over high heat and bring it to a boil. Once it boils, give the pot a stir and reduce the heat to a simmer for 5 minutes. Remove the pot from the heat and let it cool slightly.
- Pour about half the strawberries into a blender and blend on high until smooth. Add the pureed and chopped strawberries into a bowl together and place them in your fridge to cool.
- In a medium-sized bowl, whisk the egg yolks with the remaining ½ cup sugar.
- Heat the whole milk, coconut oil, vanilla, and salt in a small pot over medium-high heat until steam rises from the pot. Then whisk some of the hot milk into the egg yolks to temper them, then add the egg yolks to the pot of hot milk. Place the pot over medium heat and, whisking constantly but slowly, bring the milk almost to a boil. You want the custard to thicken to the point where it will coat the back of a spoon.
- Pour the custard into a large bowl through a fine-mesh sieve Make sure to use a sieve to filter out any little bits of cooked egg. Add the whipping cream, strawberries, and vodka to the bowl and whisk. Place the bowl into your fridge to let it cool completely, for at least 4 hours.
- Once the strawberry ice cream custard is completely cold, process it in your ice cream maker according to the manufacturer's instructions. When it's done, it'll have the consistency of soft serve ice cream. Transfer the strawberry ice cream to a freezer-proof dish and cover the top with parchment paper directly on the ice cream. Freeze until firm.
Notes
- Use ripe, in-season strawberries for optimal flavor or frozen strawberries when fresh are unavailable.
- Refined coconut oil increases creaminess without adding coconut flavor.
- Adding vodka helps prevent ice crystals, resulting in smoother ice cream.
- Fresh strawberries used for garnish may freeze and become icy in the finished ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1 serving = ½ cup | |
| Calories | 363kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 141mg | 47% |
| Sodium | 35mg | 1% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 43mg | 48% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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