This strawberry ice cream recipe, made with eggs, cream, sugar, and fresh strawberries, churns out an easy, creamy, homemade creation. And it’s better than all the store-bought brands of strawberry ice cream you’ve ever tasted thanks to its perfect balance of fruit and cream and modest amount of sugar. Here’s how to make it.
*Do I need to add alcohol to my ice cream?
It depends. Do you like chunky, ice-crystal filled dairy products? Then no. However, if like us, you prefer smooth, creamy, and nearly professional dairy products, then the answer is yes. Homemade ice cream is harder to process than the industrial stuff—less air, longer freezing time, and fewer ingredients. Alcohol, even a teaspoon or two, will help to lower the freezing point and help to avoid all those ice crystals.
Strawberry Ice Cream
- Quick Glance
- 30 M
- 1 H
- Makes 8 (1/2-cup) servings
Special Equipment: Ice cream maker
In a small bowl, whisk the egg yolks.
In a medium heavy-bottomed pot over medium heat, warm the half-and-half and 1/4 cup sugar, stirring occasionally, until the sugar dissolves, 5 to 8 minutes. Be careful not to let it boil.
Whisk a little of the warm half-and-half mixture into the egg yolks. Then slowly whisk the egg yolk mixture into the remaining half-and-half mixture, still over medium heat, and continue to let it warm, stirring constantly and scraping the bottom of the pot, until the mixture thickens and leaves a coating on the back of the spoon. Don’t let it boil. Remove from the heat.
Strain the mixture into a large heatproof bowl. Discard the solids.
Stir the heavy cream into the strained mixture. Cover it with plastic wrap, pressing it directly against the surface of the custard, and refrigerate for at least 30 minutes.
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, stir to combine, and let the strawberries sit, stirring occasionally, until the sugar dissolves and the strawberries release their juices, 10 to 15 minutes.
Stir the strawberries and their luscious juices into the custard mixture along with the vanilla, salt, and kirsch, if using. Cover and refrigerate for at least several hours or for up to 2 days.
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 consistency.
If desired, let the ice cream soften a few minutes at room temperature prior to scooping to allow the chunks of berries to thaw slightly. Kindly note impatience will be rewarded with brain freeze upon biting into an icy chunk of strawberry. Originally published May 24, 2013.
Recipe Testers' Reviews
I love ice cream. I really love homemade ice cream without all the chemicals and artificial this and that. This is a rich, very berry-tasting strawberry ice cream that we’ll be making over and over again this summer. It’s so simple to make and so much better than the store-bought stuff.
I found really wonderful strawberries at the market—plump, juicy ones. I followed the recipe except for one ingredient. I didn’t have kirsch and couldn’t justify buying it for 2 teaspoons, so I substituted cassis. This probably made the color a little more purple and less red but who cares? It was amazing!
I chilled my ice cream base overnight and froze it in an ice cream machine the following day. I had to redistribute the berries partway through churning, as they collected around the blade in the machine.
This is 100% better than store-bought strawberry ice cream. It’s a really delicious ice cream. A refreshing strawberry flavor, rich but not heavy, and not too sweet. The recipe was easy to follow and the results were fantastic. This ice cream needs to be eaten fairly soon after freezing or it’ll be very hard. I didn’t add kirsch, but perhaps if I did the alcohol would make it easier to scoop after a few days in the freezer?