It’s summer and that means ice cream. Nothing better than a batch of fresh strawberry ice cream on a warm summer day.
We’ve had a record strawberry crop this year and I’ve gone a little strawberry crazy. I’ve even had enough strawberries to freeze some for later. You can check out my tips for freezing strawberries here.
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 is amazing.
Nothing says summer better than a batch of homemade ice cream, especially when it is full of strawberries.
How to Make Strawberry Ice Cream
- Prepare your strawberries. Wash and hull your 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 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 strawberry but not big ones in my ice ream.
- 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.
- 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.
- Combine your ingredients. Add your berries with your cooled milk mixture. The recipe uses a combination of whole milk and whipping cream.
- Pour your mixture into your ice cream maker and churn according to manufacturers directions. 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!
- 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.
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.
What Ice Cream Maker Do You Use?
My favorite ice cream maker:
My favorite insulated ice cream container.
For other yummy ice cream recipes check out these:
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Homemade Strawberry Ice Cream Recipe
Fresh Strawberry Ice Cream
- 4 C strawberries mashed
- 3 pasteurized eggs or make a cooked custard (see below)
- 1 1/2 C sugar
- 1/2 tsp salt
- 2 tsp vanilla
- 2 Tbsp lemon juice
- 2 C Whipping cream
- 2 C whole milk
- 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
- 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:
Originally posted June 14, 2013
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