Strawberry Ice Cream

150 Ratings
  • 5 24
  • 4 42
  • 3 53
  • 2 20
  • 1 11

Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create this frosty treat using just five ingredients—egg yolks, sugar, skim milk, heavy cream, and sliced strawberries.

Everyday Food, June 2009

Gallery

Recipe Summary

prep:
20 mins
total:
50 mins
Servings:
12
Yield:
Makes 1 1/2 quarts
Advertisement

Ingredients

Directions

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

    Advertisement

  • 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.

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

  • 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).

Advertisement

Reviews (10)

150 Ratings
  • 5 24
  • 4 42
  • 3 53
  • 2 20
  • 1 11
Martha Stewart Member
05/23/2016
Amazzing one but I got more better from myicecreams.com
Martha Stewart Member
03/26/2015
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.
Martha Stewart Member
06/23/2013
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.
Advertisement
Martha Stewart Member
01/25/2013
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.
Martha Stewart Member
07/01/2011
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.
Martha Stewart Member
05/23/2010
This was the best ice cream! It was super easy and we're making it again today! :)
Advertisement
Martha Stewart Member
03/30/2010
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:(
Martha Stewart Member
03/30/2010
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:(
Martha Stewart Member
06/08/2009
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???
Martha Stewart Member
05/30/2009
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
Load More Reviews
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 01/30/2023