Strawberry Ice Cream

July 30th, 2011 by Erin Gennow
Strawberry Ice Cream

Strawberry Ice Cream

Strawberry Ice Cream

This was my first time making strawberry ice cream.  I combined a few different recipes and made some adjustments and it came out great.  Sweet, with a hint of tart, and very strawberry this ice cream is perfect for a hot summery day.

Prep Time: 20 minutes

Inactive Prep Time:  8+ hours

Cook Time: 10 minutes

Serves: 6 cups – 12 servings


3 cups half and half

1 cup heavy cream

8 large egg yolks

5 cups sliced strawberries (2 cups chopped, 3 cups pureed)

11 ounces granulated sugar, divided

1 teaspoons vanilla extract


In a medium saucepan over medium heat add 3 cups half-and-half and 1 cup heavy cream.  Bring the cream mixture to a simmer, stirring occasionally.  Remove the cream from the heat once it reaches a simmer.

While the cream is heat, separate the eggs.  Whisk the 8 egg yolks until they lighten in color. Gradually add 9 ounces of the granulated sugar and whisk to combine. Temper the cream mixture into the egg/sugar mixture by gradually adding small amounts of cream to the eggs, whisking constantly, until about a third of the cream mixture has been added to the egg/sugar mixture.  Pour in the remaining cream mixture and whisk to combine.  Return this mixture to the saucepan.

Put the saucepan over low heat. Continue to cook the custard, stirring frequently, until the mixture thickens slightly and coats the back of a wooden spoon.  You want the custard to reach 170 to 175 degrees F.  Pour the mixture into a bowl and allow it to sit at room temperature for about 45 minutes.

While the custard is cooling, puree the three cups of strawberries in a blender with the remaining 2 ounces of granulated sugar and the 1 teaspoon vanilla extract.

When the custard has come to room temperature, whisk in the strawberry puree.

Cover the strawberry custard mixture with plastic wrap, pressing it onto the surface.  Place the strawberry custard mixture into the refrigerator for 4 to 8 hours.  You want the custard to 40 degrees F or below.

Once the custard reaches 40 degrees pour it into an ice cream maker and churn the custard according to the manufacturer’s directions.  This will take about 25 to 30 minutes.  While the ice cream churns chop the remaining 2 cups of strawberries.  In the last 5 minutes of processing add in the 2 cups chopped strawberries, so they can churn into the ice cream.

Freeze the frosty custard for another 4-6 hours to harden before serving.

A year ago on The Daily Morsel


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