Print

Creamy Homemade Strawberry Ice Cream

creamy homemade strawberry ice cream recipe - featured image
Print Recipe

A luscious, creamy homemade strawberry ice cream recipe perfect for summer treats, combining fresh strawberry puree with a silky custard base for a smooth, fruity flavor.

Ingredients

Scale
  • 1 pound (450 g) fresh strawberries, hulled and halved
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (240 ml) whole milk
  • 2 cups (480 ml) heavy cream
  • 5 large egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prep the Strawberries (15 minutes): Hull and halve about 1 pound (450 g) of fresh strawberries. Place them in a blender or food processor with 1/4 cup (50 g) of sugar and 1 tablespoon of fresh lemon juice. Blend until mostly smooth but leave a little texture for interest. Set aside in the fridge to chill.
  2. Make the Custard Base (20 minutes): In a medium saucepan, combine 1 cup (240 ml) whole milk and 2 cups (480 ml) heavy cream. Heat over medium heat until just simmering — you’ll see steam rising and tiny bubbles forming around the edges. Meanwhile, whisk 5 large egg yolks with 1/2 cup (100 g) granulated sugar in a separate bowl until the mixture thickens and lightens in color (about 2-3 minutes).
  3. Temper the Eggs (5 minutes): Slowly pour about 1 cup of the hot milk mixture into the egg yolks while whisking constantly to prevent curdling. Then, pour the tempered egg mixture back into the saucepan with the remaining milk and cream.
  4. Cook the Custard (5-7 minutes): Return the pan to medium-low heat. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon (about 170°F/77°C). Be careful not to let it boil, or the eggs will scramble.
  5. Strain and Cool (15 minutes): Pour the custard through a fine mesh sieve into a clean bowl to remove any lumps. Stir in 2 teaspoons of vanilla extract. Let the custard cool to room temperature, then cover and chill in the fridge for at least 2 hours or overnight.
  6. Combine and Churn (30-40 minutes): Once chilled, fold the strawberry puree into the custard base gently. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  7. Freeze to Firm Up (4 hours): Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm. Let it sit at room temperature for 5-10 minutes before scooping for easier serving.

Notes

If you don’t have an ice cream maker, freeze the mixture in a shallow container and stir every 30 minutes to break up ice crystals. Use fresh, ripe strawberries for best flavor. Temper eggs slowly to avoid scrambling. Chill custard base overnight for best texture. Let ice cream sit at room temperature for 5-10 minutes before scooping.

Nutrition

Keywords: strawberry ice cream, homemade ice cream, summer dessert, creamy ice cream, fresh strawberries, custard base, easy ice cream recipe

Find it online: https://juliamadeit.com/creamy-homemade-strawberry-ice-cream-recipe-perfect-for-summer-treats/