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Three bowls of strawberry ice cream.
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5 / 6 votes

Strawberry Ice Cream

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.
Prep Time30 minutes
Chill Time3 hours 30 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Servings: 8 servings | 1 quart
Calories: 214

Equipment

  • Ice cream maker

Ingredients

  • 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)
US - Metric

Instructions

  • 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.

Nutrition

Serving: 0.5cup | Calories: 214kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 102mg | Sodium: 61mg | Fiber: 2g | Sugar: 20g