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.
Old Fashioned Strawberry Ice Cream
- 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
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.
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.
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.
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.
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.
Pour the mixture into a bowl and allow to sit at room temperature for 30 minutes.
Cover the bowl and refrigerate for at least four hours.
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.
Stir the chilled strawberry mixture into the custard.
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.
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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