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This strawberry ice cream has amazing fresh strawberry flavor and a smooth, creamy texture. It’s one of my favorite things to make when strawberries are in season.
Today’s recipe is an old family favorite and it is one that my mother use to make. This recipe for strawberry ice cream came from an old family friend and it is the best strawberry ice cream recipe ever!
Nothing says summer better than a batch of homemade ice cream, especially when it is full of strawberries.
This recipe is designed to be made in an ice cream maker.
Ingredients Needed
- Strawberries. Be sure to use ripe strawberries for best flavor
- Eggs. Growing up, my mother always made this ice cream with raw eggs but I know there are food safety issues with consuming raw eggs. You can purchase pasteurized eggs or you can make a cook custard first and then cool it before adding it to the ice cream maker. (see below for cooked custard directions)
- Sugar
- Salt
- Vanilla extract
- Lemon juice
- Heavy whipping cream
- Whole milk
How to Make Strawberry Ice Cream
- Prepare your strawberries. Wash and hull your fresh strawberries first. I love using this little tool to quickly hull my strawberries. Then you can mash your strawberries with a potato masher if you like larger chunks of strawberry in your ice cream or you can pulse them in your food processor or blender if you don’t want chunks. I usually pulse the berries once or twice in the food processor so they are somewhere in the middle. I like little pieces of pure strawberry but not big ones in my ice ream.
Cooked custard:
- In medium saucepan, whisk together eggs, milk, heavy cream sugar and salt.
- Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F.
- Cool quickly by setting pan in ice or cold water and stirring for a few minutes.
- Cover ice cream base and refrigerate until thoroughly chilled, at least one hour.
- Combine your ingredients. Add your berries with your cooled milk mixture. The recipe uses a combination of whole milk and whipping cream.
- If you are not using a cooked custard, combine all your ingredients, including strawberries and pour into ice cream maker.
- Pour your mixture into your ice cream maker and churn according to manufacturers instructions.
- After the ice cream is done churning I put it into my favorite ice cream storage container and let it harden up in the freezer for several hours before serving.
Tip from Leigh Anne
- This recipe is also delicious made with other kinds of berries such as raspberries, blackberries, marionberries, blueberries and a combination of berries would be great too!
Can I Use Frozen Berries Instead of Fresh?
The fresher the strawberries the better of course but this ice cream is also delicious with frozen berries but when you can use fresh please do! You can check out my tips for freezing strawberries here.
Frequently Asked Questions
Stored in an airtight, insulated ice cream container it will last for a couple of weeks. Homemade ice cream crystallizes easier and quicker than store bought ice cream so make sure you keep it in an airtight container.
This homemade ice cream recipe is designed to be made in an ice cream maker and is not meant to be a no churn ice cream.
I use a Cuisinart 2 qt. ice cream maker. I then transfer the ice cream into this insulated ice cream container to let the ice cream harden up.
For other yummy strawberry recipes check out these:
Be sure and follow me on YouTube for lots of recipe videos!
Fresh Strawberry Ice Cream
Ingredients
- 4 cups strawberries mashed
- 3 pasteurized eggs or make a cooked custard (see below)
- 1 1/2 cups sugar
- 1/2 tsp salt
- 2 tsp vanilla
- 2 Tbsp lemon juice
- 2 cups Whipping cream
- 2 cups whole milk
Instructions
- Mash berries as desired
- Make cooked custard if not wanting to use raw eggs (see below)
- Mix all ingredients together,
- Pour into ice cream maker.
- Process according to manufacturer’s directions
- Enjoy!
Cooked Custard
- In medium saucepan, beat together eggs, milk, sugar and salt.Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F.Cool quickly by setting pan in ice or cold water and stirring for a few minutes.Cover and refrigerate until thoroughly chilled, at least one hour.
Tips & Notes:
- This recipe is also delicious made with other kinds of berries such as raspberries, blackberries, marionberries, blueberries and a combination of berries would be great too!
- The fresher the strawberries the better of course but this ice cream is also delicious with frozen berries but when you can use fresh please do
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Nutrition Facts:
Originally posted June 14, 2013
Chris says
It came out well. I go with cooked custard and use 6 egg yokes. Also, I usually add a tablespoon of vodka to prevent any crystalization. Another thing I’ll do is use a similarly flavored liquer to amp up the flavor. So if it’s chocolate ice cream I will add chocolate brands instead of the neutral flavored vodka.
Maryam says
Can I make this without an ice cream maker?
Leigh Anne says
I have only ever made this recipe with an ice cream maker.
Caven Lee says
Hi Leigh Anne,
I have tried yr recipe. This is really good and my family love it.
Cheers , Caven
Nichi - The Mandatory Mooch says
Thanks for recently linking this amazing recipe to my Tasty Thursdays linky party. It will be featured in my Fantastic Fruit Series – Sweet Strawberries. The post goes live today!! Thanks, Nichi
Debi and Charly @ Adorned From Above says
This looks so pretty and delicious. Thanks so much for sharing with Adorned From Above’s Blog Hop. Have a great week and we can’t wait to see what you have for us this week.
Debi and Charly
http://www.adornedfromabove.com