Classic Strawberry Ice Cream

4.43 avg. rating (87% score) - 7 votes

Classic Strawberry Ice Cream

Just strawberries, milk, cream, and eggs–a simple formula that lets the fresh berry flavor shine through in this classic recipe for strawberry ice cream.

Total Time: 30
Yield: about 7 cups

Ingredients

  • 3-1/2 cups strawberries, cut into 1/2-inch pieces
  • 1 cup sugar, divided
  • 2 cups light cream
  • 1 cup milk
  • 5 eggs yolks (from large eggs)
  • 1/8 teaspoon table salt

Instructions

In a medium-size saucepan over medium heat, cook strawberries with 1/2 cup sugar, stirring often, until berries begin to soften, about 3 minutes. Remove from heat; then pour half the berries into a bowl and mash. Set all berries aside.
In a medium-size saucepan, bring cream and milk to a simmer; then remove from heat. Meanwhile, in the bowl of a standing mixer or with a hand mixer, whisk egg yolks with remaining 1/2 cup sugar until pale and fluffy, about 3 minutes. Pour 1/2 cup of hot cream/milk into egg mixture, whisking as you go; then transfer egg mixture back into pan. Cook over medium heat, stirring continuously, until custard reaches 175° on an instant-read thermometer (it will thicken noticeably).
Remove pan from heat and pour mixture through a strainer into a bowl. Stir in salt and mashed strawberries (not chopped berries). Refrigerate 6—12 hours. For faster results, stir over a bowl of ice, but let custard sit several hours for best texture.
Once mixture is done chilling, it should register between 35° and 40° on an instant-read thermometer. Pour into ice-cream maker, leaving 1 inch at top to allow for expansion, and prepare according to freezer instructions. Add remaining berries and juices during final 5 minutes of chilling. For firmer ice cream, chill in freezer at least 3 hours.

Additional Notes:

Total preparation time: 1 hour plus at least 6 hours chilling.
Comments
  • I love hunks of fresh strawberries and this is the best of the best!! Flavor is surperb and texture is wonderful. Kick it by adding a bit of chocolate and make a swirl after freezing final freeze.

    Reply
  • Instead of the milk I used heavy cream, I loved the richness.

    Reply

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