This strawberry ice cream recipe, made with eggs, cream, sugar, and fresh strawberries, churns out an easy, creamy, homemade summer dessert that’s better than all other strawberry ice creams you’ve ever tasted.
This strawberry ice cream defers to in-season strawberries, rather than lots of sugar, for its balance of fruit and sweet and cream. Sorta goes without saying but we’ll say it anyways—the quality of the strawberries that you put into this ice cream will determine, in large part and no uncertain terms, the pleasure that you derive from it. It’s that simple. This recipe was, not surprisingly, inspired by a recipe from Alice Waters, the doyenne of all things simple and sublime. Originally published May 24, 2013.–Renee Schettler Rossi
Strawberry Ice Cream
- Quick Glance
- 30 M
- 1 H
- Makes about 1 quart
Special Equipment: Ice cream maker
- 3 large egg yolks
- 3/4 cup half-and-half
- 1/2 cup granulated sugar
- 3/4 cup heavy cream
- 2 pints fresh strawberries, rinsed, patted dry, and hulled
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 teaspoons kirsch liqueur (optional)
- 1. Whisk the egg yolks in a small bowl.
- 2. Place the half-and-half and 1/4 cup sugar in a medium heavy-bottomed pot over medium heat, stirring occasionally, until the sugar dissolves, 5 to 8 minutes. Be careful not to let it boil.
- 3. Whisk a little of the hot half-and-half mixture into the egg yolks to warm them. Then slowly whisk the egg yolk mixture into the half-and-half mixture, which is still over medium heat, and continue to let it warm, stirring constantly and scraping the bottom of the pot with a wooden spoon or heatproof spatula, until the mixture thickens and leaves a coating on the back of the spoon. Do not let it boil. Remove the pot from the heat.
- 4. Place a strainer over a large heatproof bowl and pour the mixture through the strainer. Discard the solids. Stir the heavy cream into the strained mixture. Cover the custard mixture, pressing the plastic wrap directly against the surface of the custard, and refrigerate for at least 30 minutes.
- 5. Place the strawberries in a large bowl and mash them slightly with a potato masher or the back of a fork to form a coarse purée. Add the remaining 1/4 cup sugar, toss gently, and let the strawberries sit, stirring occasionally, until the sugar dissolves and the strawberries release their juices, 10 to 15 minutes.
- 6. Stir the strawberries and their luscious juices into the custard mixture along with the vanilla, salt, and kirsch, if using. Cover and refrigerate until chilled through or for up to 2 days.
- 7. Process according to your ice cream maker’s instructions. Consume immediately or, if you can withstand temptation, transfer it to a resealable container and freeze it a little longer to give it that sturdy, old-fashioned ice cream stiffness. You may wish to let it soften a few minutes at room temperature prior to scooping to allow the chunks of berries to thaw slightly. (Impatience will be rewarded with brain freeze upon biting into an icy chunk of strawberry.)