Strawberry Ice Cream Recipe
Introduction
Strawberry ice cream is a delightful treat bursting with fresh, fruity flavor and creamy richness. This recipe uses real strawberries and a smooth custard base to create a luscious dessert perfect for warm days or any time you crave something sweet and refreshing.
Ingredients
- 400g strawberries, stalks removed
- 1-2 tsp lemon juice
- 600ml double cream
- 300ml whole milk
- 150g white caster sugar
- 5 egg yolks
- 2 tsp vanilla extract
Instructions
- Step 1: Put the strawberries in a food processor or blender and blend into a smooth purée. Add the lemon juice to taste, using less if the strawberries are tart.
- Step 2: Warm the double cream and whole milk in a pan until just steaming, avoiding boiling.
- Step 3: In a bowl, whisk the sugar and egg yolks together for a minute or two until pale yellow and creamy.
- Step 4: Slowly pour the hot cream and milk mixture into the egg yolks while whisking continuously to prevent curdling.
- Step 5: Strain the mixture through a sieve back into the pan and gently cook over low to medium heat until it thickens slightly and coats the back of a spoon (around 82–85°C). Avoid overheating to prevent scrambling the eggs.
- Step 6: Transfer the custard to a bowl, cover, and let it cool for 10 minutes, then chill in the fridge for 1 hour.
- Step 7: Stir the strawberry purée and vanilla extract into the cold custard. Taste and adjust with a little more lemon juice or vanilla if desired.
- Step 8: Pour the mixture into an ice cream maker and freeze following the manufacturer’s instructions. If you don’t have an ice cream maker, freeze in a container for 4 hours, whisking vigorously or blending every hour to break up ice crystals.
Tips & Variations
- Before serving, leave the ice cream out of the freezer for 10 minutes and scoop using a hot ice cream scoop for easier serving.
- Add a handful of chopped fresh strawberries to the mix before freezing for extra texture.
- Use lime juice instead of lemon for a slightly different citrus note.
Storage
Store the strawberry ice cream in an airtight container in the freezer for up to two months. When ready to serve, leave it out at room temperature for about 10 minutes to soften slightly for easier scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can substitute frozen strawberries. Thaw and drain excess liquid before blending them into a purée to prevent the mixture from becoming too watery.
Do I need an ice cream maker?
No, an ice cream maker is not essential. You can freeze the mixture in a container and whisk or blend it every hour to break up ice crystals and achieve a smoother texture.
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Strawberry Ice Cream Recipe
- Total Time: 5 hours (including chilling and freezing time)
- Yield: Approximately 1 liter (about 6 servings) 1x
Description
This luscious homemade strawberry ice cream combines fresh strawberries with a creamy custard base infused with vanilla and a hint of lemon juice. Perfectly smooth and bursting with natural berry flavor, it’s a delightful treat that you can easily make without an ice cream maker by periodically whisking during freezing.
Ingredients
Strawberry Purée
- 400g strawberries, stalks removed
- 1–2 tsp lemon juice
Custard Base
- 600ml double cream
- 300ml whole milk
- 150g white caster sugar
- 5 egg yolks
- 2 tsp vanilla extract
Instructions
- Prepare the Strawberry Purée: Place the strawberries in a food processor or blender and blend until smooth. Add 1-2 teaspoons of lemon juice to taste, using less if the strawberries are very tart, and mix well.
- Warm the Cream and Milk: In a pan, gently warm the double cream and whole milk together until steaming but not boiling, ensuring it is heated evenly without scalding.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk the sugar and egg yolks together vigorously for 1-2 minutes until the mixture is pale yellow and well combined.
- Combine and Temper: Slowly pour the hot cream and milk mixture into the egg yolks while whisking continuously to prevent curdling and to temper the eggs.
- Cook the Custard: Strain the combined custard mixture through a fine sieve back into the pan to remove any cooked egg bits. Gently cook over low-medium heat, stirring constantly until the custard thickens enough to coat the back of a spoon and leaves a clear trail when a finger is run through it (approximately 82-85°C), being careful not to scramble the eggs.
- Cool the Custard: Transfer the thickened custard to a bowl, cover it, and let it cool at room temperature for 10 minutes before chilling it in the refrigerator for 1 hour.
- Combine Purée and Custard: Stir the chilled custard and vanilla extract into the strawberry purée. Taste and adjust lemon juice or vanilla extract if needed to balance the flavors.
- Freeze the Ice Cream: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Alternatively, pour into a suitable container and freeze for about 4 hours, whisking vigorously or blending in a food processor every hour to break up ice crystals and achieve a smooth texture.
- Serve: Before serving, leave the ice cream out of the freezer for 10 minutes to soften slightly, then scoop with a warm ice cream scoop for perfect portions.
Notes
- If you don’t have an ice cream maker, frequent whisking or blending during freezing is essential to prevent icy texture.
- Do not overheat the custard to avoid scrambling the eggs; maintaining the temperature around 82-85°C is crucial.
- Use ripe, sweet strawberries for best flavor; adjust lemon juice accordingly to balance sweetness and tartness.
- Ice cream can be stored in the freezer for up to two months if kept in airtight containers.
- Warm your scoop in hot water before scooping to make serving easier.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Strawberry ice cream, homemade ice cream, custard base, fresh strawberries, vanilla ice cream, frozen dessert
