Strawberry Ice Cream Recipe
Servings: 10 Servings
Ingredients
- 1 pound fresh strawberries divided; hulled and cut into half inch chunks
- 1 cup granulated sugar divided
- 1 tablespoon freshly squeezed lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 5 large egg yolks
Instructions
- This recipe requires an ice cream maker. Follow the manufacturer's instructions and place the core in the freezer well in advance to freeze solid. Most manufacturers require at least 24 hours.
- Place half the prepared strawberries, ¼ cup of sugar, and lemon juice in a medium saucepan over low-medium heat. Cook until the berries begin to soften and release some of their moisture (about 10-15 minutes).1 tablespoon freshly squeezed lemon juice
- Remove the strawberries from heat and strain off any excess liquid. Transfer to a bowl, cover, and refrigerate for later use.
- Use a blender, food processor, or immersion blender to blend the remaining berries into a puree. Pour through a mesh sieve to remove any seeds, then transfer to the refrigerator to chill.
- In a medium saucepan, combine the heavy cream, milk, eggs, ¾ cup of sugar, and vanilla. Bring to a steep over low-medium heat. Steam should begin to rise from the liquid. Stir consistently and continue to cook over low-medium heat for approximately 8-10 minutes until the custard slightly thickens. The custard should lightly coat the back of a spoon when ready.2 cups heavy cream, 1 cup whole milk, 5 large egg yolks, 1 teaspoon pure vanilla extract
- Transfer the custard to a bowl to cool and cover with plastic wrap. The plastic wrap should touch the top of the custard to prevent a skin from forming. Place in the refrigerator to cool (about 2 hours).
- After the custard, strawberry sauce and puree have cooled, pour the custard into the ice cream maker. Churn according to manufacturer’s instructions until the ice cream reaches the soft set stage. Add the strawberries and puree. Continue to churn until the ice cream is well mixed and has begin to set.
- Transfer the ice cream to a freezer safe container, and place in the freezer until completely firm. This will vary based on how frozen the ice cream is when it’s removed from the ice cream maker. (Ours took 4 - 6 hours.) Serve cold.
Notes
The calories listed are an approximation based on the ingredients and a serving size of half (1/2) a cup of strawberry ice cream. Actual calories will vary. The dessert can be stored in a covered container in your freezer for up to 5 days.
Nutrition Facts
Strawberry Ice Cream Recipe
Serving Size
0.5 cup
Amount per Serving
Calories
298
% Daily Value*
Fat
21
g
32
%
Saturated Fat
12
g
60
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
154
mg
51
%
Sodium
27
mg
1
%
Potassium
164
mg
5
%
Carbohydrates
26
g
9
%
Fiber
1
g
4
%
Sugar
25
g
28
%
Protein
4
g
8
%
Vitamin A
875
IU
18
%
Vitamin C
28
mg
34
%
Calcium
81
mg
8
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
