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Strawberry Ice Cream

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Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!

  • Prep:
  • Total Time:
  • Servings: 12
  • Yield: Makes 1 1/2 quarts

Source: Everyday Food, June 2009

Ingredients

  • 8 large egg yolks
  • 1 cup plus 1/4 cup sugar
  • 1/4 teaspoon coarse salt
  • 2 cups skim milk
  • 4 cups sliced strawberries
  • 2 cups heavy cream

Directions

  1. In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.

  2. Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.

  3. Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled.

  4. Churn in an ice cream maker according to manufacturer's instructions. Mash 4 cups sliced strawberries with 1/4 cup sugar and let stand 10 minutes. Add to ice cream as it churns in ice cream maker. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

Reviews Add a comment

  • myicecreams
    23 MAY, 2016
    Amazzing one but I got more better from myicecreams.com
    Reply
  • MS10882847
    26 MAR, 2015
    The ice cream was great! Since the milk was added before making the thin custard, no tempering is necessary. Just keep on a medium low flame in a heavy pot and keep stirring with the wooden spoon until a thin, unbroken film coats the spoon. Larger strawberry chunks do freeze hard, so you may want to be sure none of the strawberry chunks is larger than a 1/4". Texture is perfect. Recipe is simple.
    Reply
  • katielukas
    23 JUN, 2013
    This recipe is pretty good - if you already know what you're doing in terms of ice cream (or at least custard.) Personally, I think they're missing an important step - tempering the eggs. It will help you not scramble your eggs if you gradually whisk in your 2 cups of milk HOT milk, not cold milk - and it is very important to gradually whisk, not dump it in. Also, I found this recipe to be too much for a Cuisinart ice cream maker once you add that many strawberries.
    Reply
  • Sofiamygirl
    25 JAN, 2013
    Made this ice cream last night and it was really good! Unfortunately I had the same problem with the custard, seemed to take forever to thicken then all of a sudden it was clumpy. So I threw it in the blender and got it back to it's liquid consistency which worked! And to think I almost threw it away to start over! I like the custard taste to it too, very creamy, I might omit some sugar next time though.
    Reply
  • aesha79
    1 JUL, 2011
    This recipe is delicious! My custard came out very thick though. Maybe I need to cook it for less time the next time. Also, I recommend chopping the strawberries instead of slicing, especially if they are large. My strawberries kept getting backed up and stuck in the ice cream maker paddle so I had to push them through every few minutes. And then when the ice cream froze the big strawberries were rock solid making it hard to scoop. I think smaller chunks would work out better.
    Reply
  • sweetie23
    23 MAY, 2010
    This was the best ice cream! It was super easy and we're making it again today! :)
    Reply
  • katiereap
    30 MAR, 2010
    I couldn't even get the custard part right!! At first, it was taking forever to thicken - like more than 15 minutes . So I turned up the heat and then it got to be a lumpy mess that I couldn't get through the strainer. A total waste! I was soo sad:(
    Reply
  • katiereap
    30 MAR, 2010
    I couldn't even get the custard part right!! At first, it was taking forever to thicken - like more than 15 minutes . So I turned up the heat and then it got to be a lumpy mess that I couldn't get through the strainer. A total waste! I was soo sad:(
    Reply
  • MAT1
    8 JUN, 2009
    this batter ballooned in the churner and the churner got warm trying to mix all of it and so all i got was some sloppy cold pink cream. so disappointed. there is also a typo in step 1. shouldn't it say 1 cup of sugar???
    Reply
  • ChristineDeacon
    30 MAY, 2009
    Oh dear lord, this is the best strawberry ice cream i have ever tasted. It is quite literally pure heaven - this is the only recipe you will ever need for strawberry ice cream. I love this :D
    Reply