Homemade Strawberry Ice Cream

5 from 4 ratings

The only thing better than strawberry season is making creamy homemade strawberry ice cream! Fresh, bright, and full of flavor, this is the best strawberry ice cream you'll ever make at home. No ice cream maker? No problem; you'll find alternative instructions in the post!

Prep Time15

Cook Time15

Chill time12

Total Time30

Course: Dessert

Cuisine: American

Keyword: homemade ice cream, no churn ice cream, strawberry ice cream

Servings:

Author: Sarah Cook

Ingredients

2 cups heavy cream
1 cup whole milk
1/8 tsp kosher salt
1/4 tsp almond extract {optional}
1 tsp pure vanilla extract
6 egg yolks {room temperature}
1/3 cup chopped strawberries
1 1/2 cups strawberry puree
1/4 cup + 2 tbsp sugar, divided

US Customary - Metric

Instructions

In a medium saucepan, combine the heavy cream, milk, kosher salt, almond, vanilla extracts, and 2 tbsp of sugar over medium heat. Cook until sugar is dissolved. Do not let it boil. Remove from heat.
2 cups heavy cream, 1 cup whole milk, 1/8 tsp kosher salt, 1 tsp pure vanilla extract, 1/4 tsp almond extract
Place the egg yolks in a medium bowl, and whisk well with a fork.
6 egg yolks
Chop 1/3 cup of the strawberries into bite-sized pieces. Blend the rest of the strawberries, and 1/4 cup of sugar, and puree until smooth..
1 1/2 cups strawberry puree, 1/3 cup chopped strawberries, 1/4 cup + 2 tbsp sugar, divided
Add the diced strawberries into the pureed mixture. Transfer to the fridge.
Using a 1/3 measuring cup, add some of the hot milk/cream mixture to the egg yolks, whisking while you combine. Add another 1/3 cup - mix. Then a final 1/3 cup - mix. Whisk the egg mixture into the rest of the milk, and return the pan to the stove.
Cook on medium-low heat for 5 minutes, stirring often. Remove from heat, and pour the mixture into a heatproof bowl fitted with a sieve/fine mesh strainer.
Transfer to the fridge for 4-12 hours (preferably) or until completely cooled.
Add the strawberries to the chilled ice cream base and stir to combine.
Add the ice cream base to your ice cream maker of choice, churning until it has reached your preferred level of "doneness".
Transfer to an air-tighter container, pressing a piece of plastic wrap over the top of the ice cream, ensuring it makes contact with the ice cream. Freeze.

Notes

It's super important in step 5 to slowly add the hot cream mixture a little bit at a time. This is called tempering which is a fancy term for warming up the eggs slowly so they don't scramble.
The ice cream will have a soft-serve texture when you’re initially done churning it. Eat it right then if you can’t wait (who can?), or freeze for a few hours until solid.

Nutrition