Strawberry Ice Cream
Strawberry ice cream is a classic favorite ice cream flavor made homemade using a creamy french custard ice cream base. This is the best strawberry ice cream recipe ever!
Equipment
- Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
- Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
- KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Ingredients
- 2 cups strawberries hulled and halved
- 3/4 cup granulated sugar divided
- 1 tablespoon lemon juice
- 4 large egg yolks
- 1 1/2 cups whole milk
- ¼ tsp kosher salt
- 1 1/2 cups heavy cream
- 2 teaspoons vanilla extract
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- Add the strawberries, ¼ cup of the granulated sugar, and lemon juice to a medium bowl. Mix to combine.
- Let the strawberries sit for 15-20 minutes to let their natural juices release. Once juicy, mash the strawberries with a fork or potato masher until no large chunks remain.
- In a medium bowl, whisk together the egg yolks and the remaining ½ cup of granulated sugar until smooth and pale yellow in color.
- Add the milk and salt to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.
- Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.
- Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
- Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
- Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
- Add the heavy cream and vanilla extract and stir to combine.
- Add in the strawberry puree and stir until incorporated.
- Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours, or until cold.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Notes
- This is a traditional, or french-style, ice cream which is made with a custard base that contains eggs.
- For best results, start with chilled ingredients and tools.
- Don't make adjustments to the amounts of types of sugar or dairy products. The success of this creamy ice cream depends on lots of sugar and high-fat dairy.
- You can also use frozen strawberries in this recipe. Just let the strawberries thaw before macerating with sugar.
- If you prefer a smoother strawberry ice cream with no chunks, you can blend your macerated strawberries in a food processor until smooth and strain through a fine-mesh sieve. If mashing with a fork, be sure the chunks of strawberry are small to avoid icy spots in the ice cream.
- Choose the freshest strawberries you can find. Making strawberry ice cream is especially delicious with fresh, locally picked strawberries.
- Chopped chocolate or other add-ins can be added to the ice cream maker during the last two minutes of churning.