Homemade Strawberry Ice Cream
Prep Time: 20 mins
Cook Time: 10 mins
Chill & Freeze Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 8
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- ¾ cup granulated sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice (optional, enhances strawberry flavor)
- Pinch of salt
Directions
- Prepare the strawberries:
In a medium bowl, combine sliced strawberries with ¼ cup of sugar and lemon juice. Toss to coat and let sit for 15–20 minutes, until strawberries release their juices. Mash lightly with a fork or blend for a smoother texture. Set aside. - Heat the cream mixture:
In a medium saucepan, combine the heavy cream, milk, and a pinch of salt. Heat over medium heat until just beginning to steam (do not boil). - Make the custard base:
In a separate bowl, whisk together the egg yolks and remaining ½ cup sugar until pale and creamy. Slowly pour about ½ cup of the hot cream mixture into the yolks while whisking constantly to temper them. Gradually pour the tempered yolk mixture back into the saucepan with the rest of the cream. - Cook the custard:
Return the pan to medium-low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes). Do not let it boil. Remove from heat and stir in vanilla extract. - Chill the base:
Pour the custard through a fine-mesh sieve into a clean bowl. Stir in the mashed or blended strawberries and their juices. Cover and refrigerate for at least 2 hours or until completely chilled. - Freeze the ice cream:
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until thick and creamy. - Harden the ice cream:
Transfer the churned ice cream to a freezer-safe container. Cover and freeze for 2–4 hours, or until firm. - Serve:
Scoop into bowls or cones and garnish with fresh strawberries if desired.
Cook’s Note:
For a richer flavor, roast the strawberries at 350°F (175°C) for 15 minutes before blending. This deepens the sweetness and enhances the berry aroma.