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
Scale
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
