This homemade strawberry ice cream recipe is so creamy and delicious. It is full of fresh fresh strawberry flavor. Made with a French-style custard base, it will have you thinking its summer with every bite!
This is homemade ice cream recipe inspired by Melissa Clarks New York Times recipe is made with fresh, simple ingredients you can find in any grocery store. You just have to master the custard technique and then it gets easier every time. It is so worth it to open your freezer at anytime and have this waiting for you!
I always say that the quality of the final product of the ice cream is only as goos as the quality of the ingredients that go into it. Use the best milk, cream, eggs and fruit that you can find!
Here are all the ingredients you need for this homemade strawberry ice cream recipe:
- Fresh Strawberries: The main ingredient for this ice cream recipe is strawberries. I prefer using fresh berries and pureeing them, but you can also use frozen strawberries. Just remember to thaw the first before pureeing them.
- Whole Milk: The next main ingredient for making ice cream!
- Sugar: I use granulated sugar.
- Heavy Cream: Heavy whipping cream is yet another essential ingredient that gives the ice cream its smooth and silky texture because of its fat content. Using heavy cream prevents crystal formation, ensuring the ice cream has a luxuriously smooth consistency.
- Fresh Lemon Juice: Please only use fresh!
- Egg Yolks: Only the yolks, freeze the egg whites for later use!
- Salt: Salt not just acts as a flavor enhancer but also allows the ice cream to freeze homogeneously.
It only takes a few simple steps for the best strawberry ice cream
1. Clean the fruit
If you’re using fresh strawberries, wash them thoroughly under running water. Skip this step for frozen strawberries.
Pat them dry using a paper towel and place them on the cutting board. Remove the crown and chop the strawberries and transfer them to a large bowl.
2. Make the puree
Place the strawberries in a high-speed blender or food processor. Add the lemon juice and salt, and puree at medium speed for a few seconds until you get consistent and smooth strawberry puree.
You can use a fine mesh strainer to remove seeds or lumps from the strawberry puree. I personally leave them in. Put the strawberry mixture in a large bowl.
3. Make the Custard
In a medium saucepan, add the heavy cream, sugar, and salt. Then stir over medium-low heat until sugar is dissolved. Remove from heat. Then in a small bowl, whisk the egg yolks. Make your custard by taking a ladle-full of the warm cream and adding it to the eggs while whisking constantly (So you don’t make scrambled eggs).
Then take the egg mixture and add it to the rest of the cream. Stirring constantly over medium heat with a spatula or a wooden spoon, warm it until it it coats the back of a spoon or the spatula.
It should reach about 170 F on a instant-read thermometer. Strain it through a fine-mesh strainer to catch any small pieces into a clean large bowl.
Cool the hot cream mixture to room temperature. It should be a pale yellow color with a creamy texture!
4. Combine the fruit and custard mix
When cool, stir in the pureed strawberries into the ice cream base and put in the fridge for at least 2 hours (better overnight!)
5. Chill and transfer to the ice cream maker
Place the pureed mixture in the refrigerator till it is chilled. Transfer the mixture to the chilled container of your ice cream maker and make the sorbet as per the manufacturer’s instructions.
When ready, take it out of the fridge and make it in an ice cream maker according to manufacture’s instructions.
It comes out of the machine a gorgeous pink color, like soft serve which you can eat right away or put it in an airtight container and freeze to chill.
You’ll need a few bowls, a spatula or wooden spoon, a blender, and an ice cream maker for this recipe. I love my Cuisinart ice cream maker and I can’t recommend it enough!
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
- If you are using an ice cream maker that has a freezer bowl, before making the ice cream, place the churner’s bowl in the freezer for at least 24 hours to chill.
- Make sure the milk, heavy cream, and strawberry puree are also very chilled. Place these ingredients in the freezer for an hour or two for the best results.
- You can add vanilla if you wish, either vanilla bean or vanilla extract.
- So many fantastic topping ideas go well with strawberry ice cream. For instance, you can use fresh berries or strawberries, roughly chopped nuts, granola, strawberry, or chocolate syrup. You can also use this ice cream for making milkshakes.
Frequently asked questions
Can you make lactose-free strawberry ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade strawberry ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Can you make dairy-free strawberry ice cream?
Yes! If you want a dairy-free strawberry ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess.
Is strawberry ice cream gluten-free?
Strawberry ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
Can I use frozen strawberries to make strawberry ice cream?
Yes, frozen strawberries can be used to make strawberry ice cream. In fact, using frozen strawberries may be more convenient as they are available year-round and don’t require any preparation.
How long does strawberry ice cream last in the freezer?
Homemade strawberry ice cream can last up to two weeks in the freezer, while store-bought varieties may last longer due to the addition of stabilizers. It’s important to store ice cream in an airtight container to prevent ice crystals from forming.
The cherry on top
I truly believe this is the best strawberry ice cream recipe I’ve tried., but it’s all about the fresh strawberry puree and getting that right! So I would make this as much as you can during strawberry season! Who doesn’t love a pink ice cream in Spring!
Try one of these other ice creams:
Here is the recipe!
Strawberry Ice Cream
- 1 pound strawberries (in season is the best!)
- 3 tbsp granulated sugar
- ½ tsp lemon juice
- 1 pinch salt
Ice Cream Mixture
- 2 cups heavy cream
- ⅔ cup sugar
- ⅛ tsp sea salt
- 6 large egg yolks
- In a blender, add the strawberries, sugar, lemon juice, and salt
- Purée all and add more sugar if you need to
- In a small saucepan, add the heavy cream, sugar, and salt
- Over medium-low heat, stir until sugar is dissolved
- Remove from heat.
- In a small bowl, whisk the egg yolks
- Make your custard by taking a ladle-full of the warm cream and adding it to the eggs while whisking constantly (So you don't make scrambled eggs)
- Take the cream/yolk mixture and add back into the saucepan with the rest of the cream
- Stirring constantly with a spatula, warm it over medium heat until it it coats the back of a the spatula.
- It should reach about 170F on a instant-read thermometer
- Strain it through a fine-mesh strainer into a clean bowl
- Cool it to room temperature
- When cool, stir in the purée and put in the fridge for at least 2 hours (better overnight!)
- When ready, take it out of the fridge and make it in an ice cream maker according to manufacture's instructions.
- Serve immediately or put in freezer to chill.