Old Fashioned Strawberry Ice Cream is the best tasting summer dessert.
Nothing beats creamy ice cream made from scratch, especially when its made with fresh strawberries. This strawberry ice cream recipe is as good as it gets. Egg yolks, cream, and vanilla bean are the base of this decadent dessert!
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STRAWBERRY ICE CREAM
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Homemade strawberry ice cream is one of those basic must-have must-make summer desserts. In fact, during the summer months, I cook as many strawberry recipes as I possibly can because they have such a short growing season here in Oregon. Want to know some of my favorites?
Strawberry recipe ideas:
- How to Make Strawberry Rhubarb Jam – This is my family’s favorite jam recipe, and it doesn’t need pectin to set! You can stick it in your freezer or can it in a water bath to last all year long.
- Classic Strawberry Shortcake – quite possibly my favorite dessert EVER.
- Strawberry Chocolate Chip Cookies – These don’t use fresh strawberries, but instead call for freeze dried strawberries. This is my go-to recipe when I have a strawberry craving and they’re not in season.
- Strawberry Coconut Chia Pudding – Love this recipe for when I have a sweet craving but want to put good ingredients into my body. Vegan and gluten free too!
- Strawberry Marshmallows – I make these every year and stick them in my freezer. Once you make homemade marshmallows with fruit puree, your s’mores will never be the same. Don’t say I didn’t warn you!
- Strawberry Rhubarb Lemonade – There isn’t a better drink on a hot summer day! A little splash of vodka for mom and dad goes nicely too!
How do you make strawberry ice cream?
There are certainly easy ways to cheat at making ice cream that don’t require cooking or eggs, but when it comes to ice cream – I really do have a hard time not making it properly. The recipe and the process are really not that difficult, and once I got over the fear of curdling my eggs with hot cream, I realized the process was super simple.
Homemade old fashioned ice cream basically consists of an egg yolk and sugar base combined with a hot cream mixture. Add in a few wonderful extras like some ruby red perfectly ripe strawberries and a vanilla bean and you turn something basic (yet still wonderful) into something extraordinary.
If you don’t already have an ice cream maker, I highly recommend getting one. Its has been worth every penny in our house. I usually like to freeze the base container in my deep freezer as opposed to the house freezer because it gets that much colder.
Keep on scrolling down to the end of the post for the complete recipe.
What ingredients are needed to make strawberry ice cream?
If you’re looking for a strawberry ice cream recipe with condensed milk, this isn’t it.
Want to make eggless strawberry ice cream? Sorry, this is not the recipe for you either.
Interested in learning how to make strawberry ice cream without heavy cream? Drat. Again, this might not be the recipe you’re looking for.
I make no apologies in recommending egg yolks, sugar (both granulated and golden brown), heavy cream, milk, fresh strawberries, and a squeeze of lemon as the ingredients you should use to make homemade strawberry ice cream.
The result? The most creamy, perfectly sweet, classic ice cream flavor.
Want to know how to make no cook strawberry ice cream or strawberry ice cream without an ice cream maker. Again, I apologize! Okay… I’m just being a jerk now!
Now, I have to know… are you a dish or a cone person? I, myself, am both.
When I order ice cream I have them serve it up in a dish with the cone on top. That way I won’t spill a drop plus I won’t miss out on a sweet cookie cone.
Enjoy!
Old Fashioned Strawberry Ice Cream
Ingredients
- 4 cups strawberries stems removed, sliced
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup granulated sugar divided
- 1/4 cup golden brown sugar
- 4 large egg yolks
- 1/4 teaspoon kosher salt
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1 vanilla bean seeds scraped
Instructions
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Combine the strawberries with the lemon juice and 1/4 cup of the sugar in a bowl. Toss until the ingredients are well incorporated and allow to macerate in the refrigerator for several hours to let the natural juice of the strawberry come out.
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In a large bowl, whisk together egg yolks. Add granulated and brown sugars as well as salt and whisk together until lightened in color and smooth.
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Pour the half and half, the heavy cream, and the vanilla bean into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally while pressing onto the vanilla beans to extract the flavor and the seeds, and then remove the pot from the heat.
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Use a ladle to transfer one spoonful at a time of the hot cream to the egg yolk mixture while whisking the entire time. Your goal is to slowly mix in the hot mixture to temper the eggs but not to cook them. Continue to slowly add the hot cream while whisking until all of it has been thoroughly combined.
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Return the entire mixture to the saucepan and place over medium low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. For me, this was more of a gut feel thing to know when it was ready, but you can definitely tell when the mixture has thickened. Do not let it get to the point where the eggs begin to cook. You should be able to touch the mixture with your finger without burning it.
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Pour the mixture into a bowl and allow to sit at room temperature for 30 minutes.
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Cover the bowl and refrigerate for at least four hours.
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Alternatively, you can pour the mixture into a bowl and set over another large bowl filled with ice water. Stir to cool the mixture down. You want the custard to be ice cold before churning.
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Stir the chilled strawberry mixture into the custard.
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Pour into an ice cream maker and process according to the manufacturer's directions. I was able to process the entire batch at once in my Cuisinart Ice Cream Maker. This should take approximately 25 to 35 minutes. Freeze for a couple of hours to allow the ice cream to harden. Then scoop and enjoy.
Recipe Notes
Makes about 8 cups of ice cream. Serving size based on about 1 cup.
This post was originally created in June 2016 and has been updated with more fun facts and tidbits for your reading pleasure.
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Hey, in your ingredients list, you say 1 1/2 cups milk but then in the instructions, you say half and half. Is it supposed to be milk with the heavy cream or half and half with the heavy cream?
Kissy, just one quick question. You mentioned pouring the half-and-half into the mixture in your strawberry ice cream recipe however, in your ingredient list you do not list half & half. Did you mean the milk that you have listed in the ingredient list?
Doh! So sorry about that typo (and for taking so long to reply). To be honest, either milk or half and half work, but i just updated to say half and half because I prefer the fat.
How big is a serving?
Will a double recipe fit in my 2quart ice cream maker?
Hi Jenny, I just updated the recipe and nutritional information. This recipe makes about 8 cups of ice cream and I based the nutritional info on each serving being about a cup. That being said, this recipe would be perfect for your 2 quart ice cream maker but you’d have to make it twice if you wanted to double the recipe. Hope that helps! Krissy
With strawberry’s do i add the juice also, or do I drain.?
Keep the juice!
Came out awesome.
Qualifies you as awesome. Looking for gold medal emoji. 💥 How about super star? Thanks for your time , really enjoyed it . In fact I’m in the restaurant business , probably gonna steal this one. I’ll forward you royalties.
This is an awesome recipe/ My mother used to make all sorts of ice cream because my parents frequently entertained in the summer. Last year I bought a new mixer and it came with a *free* ice cream attachment (KitchenAid). A couple of weeks ago I made my first vanilla ice cream in it and it was pretty good. Yesterday I made strawberry ice cream based on your recipe. It was so awesome! And it was a big throwback to my early teenage years. Thank you so much for sharing the recipe. (BTW, followed it almost to a “T”.)
Thank you!!! Glad you liked it!
When I tasted the warm base, I was certain the brown sugar was a mistake. It was not- it’s very subtle in the finished product an complimented the flavor beautifully. One suggestion- I drained the strawberries over a pan, and reduced it to a syrup to get some of the water out (otherwise I feel the ice cream gets to icy). It gives a big strawberry flavor and a beautiful color. Thank you!!
Great suggestion. Thank you!
The flavour and texture is great. I have a problem with how hard it freezes. It is like a rock. Any suggestions about why it gets so hard?
Homemade ice cream seems to freeze especially hard. For me too. I usually just allow it to sit out for a few minutes before scooping. Must have something to do with the water content in the berries?
I just want to attest to the fact that this recipe yielded THE MOST DELICIOUS strawberry ice cream I have ever had in my life.
Fabulously wonderful recipe! I let the strawberries sit in the sugar and lemon juice overnight. In the morning, I made the custard base, and like another commenter, I reduced the strawberry liquid to burn off some of the water. When I came home from work, I mixed the two together and churned them in my KitchenAid ice cream maker. It took only about 15-20 minutes. The result was a deliciously intense strawberry flavor in a wonderfully creamy ice cream. Absolutely delish! Thank you for a great recipe! Oh, and I used cream and whole milk instead of half and half.
One can use Non-Fat milk powder with whole milk, skipping the eggs and the heavy cream. I’m still working on my recipe ratios, but what seems to work is:
For every cup of milk, use 2Tbls (measured and level) of milk powder. You can whip it together in a blender along with the sugar (1/6c of sugar and a scant pinch of sea salt for every cup of milk) and vanilla. If you have a VitaMix, you can hammer it until frothy and hot, which ensures the milk powder is fully hydrated and the sugar dissolved.
And, if you do have a VitaMix… You can make the custard base in it, no problem. The VM never gets hotter than 170f, but that is above pasturization. Hold it there for a few minutes and you have a fully cooked custard that is absolutely smooth.