Posted May 28, 2023, Updated Jul 05, 2024
I am incredibly passionate about ice cream, and always prefer my homemade ice cream recipes to any store-bought or ice cream parlor varieties because the quality of ingredients, flavor and texture is far superior to anything you can buy. This strawberry ice cream recipe is no exception.
This homemade strawberry ice cream is made with 7 ingredients, is rich and creamy and is bursting with strawberry flavor that comes from real strawberries only (no artificial colors, flavors, etc.).
I promise you, it’s the best strawberry ice cream you will ever try!
Strawberry Ice Cream: Ingredients & Substitutions
Half and half/heavy cream. This recipe calls for 3 cups of liquid. You can change the ratios of half and half to cream if desired, as long as the total amount equals 3 cups. You can also substitute up to 1 cup of the liquid with whole milk. Granulated sugar. I suggest white sugar or organic cane sugar for the best results. Vanilla Extract. the seeds of 1 vanilla bean or 2 tsp vanilla bean paste are good substitutes for extract. Egg Yolks. There is no substitution for egg yolks in this recipe. Strawberries. I suggest fresh strawberries for the best results. If using frozen berries, thaw them in a colander to strain off excess water.
How to Make Strawberry Ice Cream
Let’s walk through this strawberry ice cream recipe step-by-step, and don’t forget to watch the video. Begin by washing and trimming 1 pint of strawberries. Then, puree the strawberries in a high-powered blender (of course, I recommend a Vitamix). until smooth, set aside. Next heat the half and half, salt and sugar over medium heat until it is warm – whisking often to help dissolve the sugar. Then, whisk the egg yolks together in a medium bowl. Once the half and half is warm (but not boiling), add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add the egg mixture to the half and half on the stovetop. Next, cook the mixture over medium-low heat stirring constantly until it thickens, just barely coating the back of a spatula. Then, place the heavy cream into a bowl and put a fine mesh strainer on top of the bowl. Strain the custard into the heavy cream and discard the residue on the strainer. Then, stir the vanilla extract and strawberry puree into the mixture until combined. Next, transfer the strawberry ice cream mixture to an airtight container and cool completely in the fridge (preferably overnight). Once the mixture is completely chilled, churn it until it’s thick and frozen in an ice cream maker. If desired, coarsely chop half a cup of strawberries and add it towards the end of the churning process. This is for those who like chunks of fresh strawberries in their ice cream. Then, transfer the churned strawberry ice cream to a glass container with a lid and freeze for at least 4 hours.
Serve
When you’re ready to serve, you may need to remove the container from the freezer and let it sit at room temperature for a couple minutes to be soft enough to scoop. Serve it in bowls topped with homemade whipped cream, sprinkles, etc. Or use it to make this ice cream cake or strawberry milkshake!
Store
Store this strawberry ice cream in a glass container with a lid for up to 2 months in the freezer. There are also great containers that are made for storing ice cream, like these 1-quart storage tubs and this jumbo 2.5 quart container (for larger batches). If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
