Fresh Strawberry Ice Cream Recipe
Fresh Strawberry Ice Cream
Makes 1 quart, 6 (2/3 cup) Servings
Make this ice cream with strawberries so ripe they won’t last the day. Due to the moisture content of the berries, this ice cream is best the first day or two after it’s made.
- 1 1/4 cups whole milk
- 1 cup plus 2 Tbsp sugar, divided
- 2 large egg yolks
- 1 1/4 cups heavy whipping cream
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 1 1/2 cups strawberries, hulled and roughly chopped
- 1 Tbsp fresh lemon juice
- Set up and pre-chill an ice cream maker.
- To a medium saucepan over medium heat, add milk and 1 cup sugar; stir to combine. Bring mixture to a simmer, stirring to dissolve the sugar. Once sugar dissolves, remove the saucepan from the heat and set aside.
- In a medium bowl, whisk to combine egg yolks, cream, and salt.
- Whisking constantly, slowly add half of the hot milk mixture to the egg yolk mixture. Transfer the egg yolk mixture back to the saucepan over medium-low heat.
- Cook, stirring constantly, until the custard thickens and reaches 175-180°F on an instant-read thermometer, about 5 minutes. Do not allow the custard to boil. Strain the hot custard through a fine-mesh strainer into a large bowl and whisk in vanilla. Cool over an ice bath and refrigerate until cold.
- Combine the strawberries, remaining 2 Tbsp sugar and lemon juice in a medium bowl, lightly mash with a potato masher and refrigerate until cold.
- Add the cold strawberries and any juice to the chilled ice cream base. Transfer the mixture to an ice cream maker and churn according to the manufacturers’ instructions; transfer to a freezer-safe container and freeze until firm.
Nutrition:Amount Per Serving (based on 6 servings)
Fat: 22 g
Saturated Fat: 13 g
Cholesterol: 130 mg
Sodium: 135 mg
Carbohydrates: 45 g
Fiber: 1 g
Sugar: 44 g
Protein: 4 g
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