Fresh Strawberry Ice Cream

Strawberry Ice Cream

I have become a strawberry ice cream convert in my adulthood. When I was a kid, I didn’t want to be anywhere near the stuff. I’ve always adored strawberries, but for some reason strawberry ice cream couldn’t have been more vile to me. The worst possible thing was when I would be at someone else’s house and a carton of Neapolitan ice cream appeared. Vanilla? Good. Chocolate? Good. Strawberry? Bleh. And I felt like it contaminated both of the others. God forbid a drop of strawberry touched one of the other two. I wouldn’t eat the entire bowl. What was wrong with me?? Maybe I had never had really good strawberry ice cream. Maybe my palate had yet to mature. Well, now I’m all grown up and I’m here to tell you that this fresh strawberry ice cream is most definitely one of the best things you can make this summer.

Fresh Strawberry Ice Cream

I love this strawberry ice cream in a waffle or sugar cone. Something about the contrast between the fresh sweetness of the ice cream and the crunch of those types of cones just seems like a perfect match to me.

I used a whole quart of strawberries for this recipe, which really infuses the ice cream with amazing flavor. Another perk to the amount of strawberries used is that you are guaranteed many chunks of those juicy red berries with each creamy bite. The strawberries are pulsed in a food processor with a bit of sugar and lemon juice and then left to macerate in the fridge while the ice cream base is made. If you don’t have a food processor, not to worry. You can prepare the strawberries with a potato masher, pastry blender, or even chop them up with a knife.

Love this recipe but don’t have an ice cream maker? Head on over to the tutorial about how to make fabulous homemade ice cream without an ice cream maker. Problem solved!

One year ago: Vanilla & Brown Sugar Breakfast Polenta

Fresh Strawberry Ice Cream

Yield: About 2 quarts

Prep Time: 1 hour (active), 8 hours (inactive)

Cook Time: 20 minutes (churn time)

Total Time: 1 hour 20 minutes

Ingredients:

1 quart strawberries, hulled and sliced
1 cup granulated sugar, divided
1 tablespoon lemon juice
2 cups heavy cream, divided
1 cup whole milk
Pinch of salt
1 whole vanilla bean
6 egg yolks
¾ teaspoon vanilla extract

Directions:

1. Place the strawberries, ¼ cup of the granulated sugar, and the lemon juice in a food processor. Pulse 2 to 3 times, gently mixing after each pulse, so that most of the strawberries are mashed up, with a few larger pieces remaining. Transfer the strawberry mixture to a container and refrigerate for 1 hour.

2. In the meantime, start on the ice cream base. Warm 1 cup of the cream, the milk, the remaining ¾ cup of granulated sugar and the salt in a medium saucepan set over medium-low heat. Once the cream mixture is warmed through and the sugar is dissolved, add the vanilla bean, cover and remove from the heat. Let steep for 30 minutes.

3. Pour the remaining 1 cup heavy cream in a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (or reaches 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream, then stir in the vanilla extract. Remove the strawberry mixture from the refrigerator and add it to the cream mixture, stirring to fully combine. Set the bowl in an ice bath and cool to room temperature, stirring occasionally. Once cool, cover and place the mixture in the refrigerator for at least 8 hours (or overnight).

4. Once the mixture is sufficiently chilled, remove the vanilla bean and churn the ice cream according to your ice cream maker's instructions.

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55 Responses to “Fresh Strawberry Ice Cream”

  1. Echo @ Barely Mommy on July 23, 2010 at 2:41 am

    Lord have mercy, that looks delicious!

    Reply

  2. Rachel @ Working Out Wellness on July 23, 2010 at 8:12 am

    This looks great! The more recipes I see for fresh ice cream, the sadder I get about not owning an ice cream maker. What did people do before they had ice cream makers??

    Reply

  3. Maria on July 23, 2010 at 10:36 am

    Love the photos and the ice cream:)

    Reply

  4. Sweet Pea Chef on July 23, 2010 at 10:47 am

    Looks and sounds delicious. I make homemade ice cream a lot, but I have somehow never made it with fresh strawberries. Thanks for the recipe, I hope to try it soon!

    Reply

  5. Eliana on July 23, 2010 at 11:22 am

    I used to never like strawberry ice cream until last year. Now it’s like the best thing ever. This one looks perfect.

    Reply

  6. michele on July 23, 2010 at 11:44 am

    Thta looks so cold. Perfect to a hot summer day!

    Reply

  7. Jenny Flake on July 23, 2010 at 12:20 pm

    Perfect for summer!!! Love strawberry ice cream!!

    Reply

  8. UrMomCooks on July 23, 2010 at 12:51 pm

    This is SO true! I never liked strawberry ice cream until I was an adult! My husband has always loved it — this post is just the encouragement I need to make it!
    Thanx for the post. The ice cream looks amazing! (and it’s eatin’ seasonal!)

    Reply

  9. Avanika (Yumsilicious Bakes) on July 23, 2010 at 1:10 pm

    I don’t like strawberry ice cream either. Maybe I’ll try it this season though, considering it converted a fellow hater.

    Reply

  10. Jen @ My Kitchen Addiction on July 23, 2010 at 4:58 pm

    This strawberry ice cream looks lovely… I have been saving up my egg yolks in the fridge and hadn’t decided what flavor of ice cream to make. Now I just need to see if I can find some fresh strawberries!

    Reply

  11. Brittany on July 23, 2010 at 11:23 pm

    Everyone seems to be making icecream lately in the blogging world….and yours looks just delicious!

    Reply

  12. Chris on July 24, 2010 at 9:58 am

    Wow! That first picture is Ah-Ma-Zing!! And, I am so excited I am not the only one who embraced the strawberry ice cream-meets-adulthood conversion/transition. It used to make me SO cranky when I was little! lol

    Delicious!

    Reply

  13. Tracy on July 24, 2010 at 6:04 pm

    Can you believe I haven’t made ice cream yet this summer? Time to bust out the ice cream maker and make this!

    Reply

  14. Heidi's Recipes on July 24, 2010 at 10:53 pm

    One of my greatest accomplishments while working at Williams Sonoma was acquiring an ice cream maker. Love it and love trying new recipes such as this one!

    Reply

  15. Heather F on July 25, 2010 at 12:27 am

    How funny, I was quite the opposite- I always tried to scoop only the strawberry out when Neopolitan came around. Actually, I’m still that way!

    Reply

  16. Courtney on July 25, 2010 at 10:57 pm

    I use to hate those little square sandwich type things, but I’ve always loved strawberry ice cream that had the actual pieces inside :)

    Reply

  17. marla {family fresh cooking} on July 26, 2010 at 9:36 am

    I had the same reaction to strawberry ice cream as a kid. It was not my favorite. Now on the other hand, I welcome it as a wonderful sweet treat. Your photos are gorgeous!

    Reply

  18. Amanda on July 26, 2010 at 10:03 am

    I made this yesterday for my family and it was absolutely fantastic!!! Everyone had a sugar cone after dinner… and now my mom & grandma want to have a family dinner every Sunday just so I can make a weekly flavor! We floated around the pool suggesting flavor combinations then we went back inside and everyone had another cone:) Thanks so much for a great recipe and the inspiration to create more flavors… it definitely brought my family together this week and maybe start a new tradition:)

    Reply

  19. sugar plum fairy on July 26, 2010 at 11:24 am

    Perfect for that heatwave we’re having now.. Yummy!

    Reply

  20. RavieNomNoms on July 26, 2010 at 12:41 pm

    This look absolutely yummy!! : ) Great photos too!

    Reply

  21. Erin @ CelticHeart Designs on July 26, 2010 at 3:19 pm

    If you ever come down to our neck of the woods (York, PA) can you bring us some of ice cream? Pretty pretty please? :D

    Reply

  22. Jen @ How To: Simplify on July 26, 2010 at 5:43 pm

    Oh my goodness. My mouth is watering. I can’t even begin to describe how much I love strawberry ice cream. To me, it’s perfection!

    Reply

  23. Norah on July 26, 2010 at 8:36 pm

    oh my good lord!! that ice cream looks fantabulous!!

    Reply

  24. Jason Phelps on July 26, 2010 at 10:21 pm

    Loved strawberry then, love it now.

    Thanks you for reminding me!

    Jason

    Reply

  25. Cookin' Canuck on July 27, 2010 at 9:36 am

    Very pretty, Michelle! Strawberry ice cream, using the sweetest berries of the season, seems to just scream “summer”.

    Reply

  26. Katrina on July 28, 2010 at 12:17 pm

    You always have the yummiest ice cream ideas!

    Reply

  27. the urban baker on July 29, 2010 at 9:49 am

    I too am a strawberry ice cream convert. this looks so good!

    Reply

  28. Brie on July 29, 2010 at 3:03 pm

    haha, that’s funny b/c i wouldn’t touch the vanilla in the Neapolitan mix – it felt like a waste of stomach space to eat ice cream with no flavor. we should have matched up to make sure none of it went to waste. ;) great looking ice cream – fresh strawberries make all the difference!

    Reply

  29. foodlvr on August 6, 2010 at 10:40 pm

    Gosh does that look good. I forgot to comment the other day when this appeared in my mail box. I want to make this for my son when he comes home from Karate Camp. I am going to print this and make sure i have it ready next week. Thanks again for the yummy ice cream! I just made a successful batch of chocolate chunk ice cream. I am pumped to make more.

    Reply

  30. megan {a dash of megnut} on May 24, 2011 at 12:33 pm

    Hi Michelle, Do you (or anyone else that sees this) have any advice for a substitution of the vanilla bean? I know you can use vanilla extract but I see that that is also in the recipe. I don’t have vanilla beans and can’t find them anywhere in my area and I don’t think I can wait anyone day to make this recipe. Thanks!

    Reply

    • Michelle on May 24th, 2011 at 12:43 pm

      Hi Megan, There really isn’t a substitute for the bean itself, as what it does is infuse the vanilla flavor. I would just double the amount of vanilla extract to 1.5 teaspoons. In the future, you can order vanilla beans from King Arthur or Penzeys (that’s what I do because it’s cheaper than buying them at the grocery store!). Enjoy the ice cream!

      Reply

  31. Shannon on March 17, 2012 at 9:43 pm

    I made this tonight. Wow! It is a fantastic recipe! We love it. I even cheated and used 1 tsp vanilla extract instead of a vanilla bean. Still delicious. Thank you for this recipe!

    Reply

  32. Lizz on June 29, 2012 at 2:37 am

    Just made this last week with fresh from the farmer’s market strawberries. i’m talking strawberries that make the whole kitchen smell wonderful. It was absolutely delicious!

    Reply

  33. Kayleigh on July 27, 2012 at 7:23 pm

    I was just wondering if you leave the vanilla bean whole or If you slice it open?

    Reply

    • Michelle on July 28th, 2012 at 10:49 pm

      Hi Kayleigh, Leave it whole.

      Reply

  34. Shari on August 3, 2012 at 8:09 am

    I feel the same way about strawberry ice-cream LOL… I never did figure out why sounds like your trying to figure out why also.

    I will be making this and yes with the strawberry ice-cream others like it.

    Reply

  35. jojo on March 20, 2013 at 5:29 am

    I made this recipe and realised that this recipe yields 2 quarts when I tried to fit all the ice cream mixture in the churner and it started over flowing. Half way through the churning proccess I decided to remove the excess ice cream mixture. I decreased it to one quart and my ice cream wouldn’t freeze anymore as the churner had thawed by now. Well I put it in the freezer any way and the ice creams texture wasn’t creamy at all. No duhh =/

    Reply

  36. Noreen on May 5, 2013 at 8:49 pm

    I have made SOOO many of your ice cream recipes and every one a huge hit. Made this one over the weekend and I could not get my grandkids to stop eating the custard! It is delicious! I didn’t have a vanilla bean so doubled the vanilla. I have noticed you reference David Lebowitz’s recipes frequently, but this one couldn’t possibly top his, but I will definitely see if it does. Thanks so much for this! So refreshing. Can’t wait to make it for when all my kids are home Mother’s Day weekend.

    Reply

  37. Anna on May 10, 2013 at 8:34 pm

    I made this for a family get together. It was my first try at making ice cream with my new kitchen aid attachment, and WOW! The ice cream was out of this world!! A HUGE hit! :) Looking forward to making many more of your ice cream recipes!

    Reply

  38. Court on June 3, 2013 at 12:05 pm

    Found this on pinterest last week, made it for a family dinner (parents & uncle came in town). Anyway, it was fabulous!! My uncles comment was “wow this is the best homemade ice cream I’ve ever had!” Wonderful! Thank you SO much! I’m SO excited I found your blog!!

    Reply

  39. Megan on June 11, 2013 at 1:18 pm

    I started making this recipe today and realized I didn’t have a vanilla bean. From reading other the comments, I realize I could double the amount of vanilla extract. Should I also skip the step of steeping the vanilla bean in Step 2? Thanks!

    Reply

    • Michelle on June 12th, 2013 at 4:50 pm

      Hi Megan, If you omit the vanilla bean, I would increase the vanilla extract to 2½ teaspoons. You can also skip steeping the bean, but do make sure you warm the mixture before proceeding with step #3.

      Reply

      • Megan on June 12th, 2013 at 6:05 pm

        That’s exactly what I did, and it turned out perfectly! Thanks for a delicious recipe!

        Reply

  40. Michelle on June 17, 2013 at 7:52 pm

    Okay. This is a good time. Just made a batch and it is divine.

    Reply

  41. Lauren on July 14, 2013 at 4:19 pm

    Hey quick question. Does it really have to sit over night. I looked at some of your other recipes and they don’t. It there something special about the strawberry?

    Reply

    • Michelle on July 15th, 2013 at 10:01 am

      Hi Lauren, Ideally, your custard should be thoroughly chilled before freezing it in your ice cream maker. Overnight ensures that it gets really cold. Perhaps your refrigerator is kept cold and it might not need that long, but I would be sure to leave it until it is completely chilled to ensure that your ice cream is the best consistency.

      Reply

  42. Lynne on November 22, 2013 at 10:19 am

    Hi, I just got a request to make strawberry ice cream for a birthday party this weekend – yes, in November. Despite strawberries from South America or whatever, I’m not convinced they would have the fresh strawberry flavor that they would need. Have you ever tried frozen berries? And, if you have, what advice, if any, do you have? I am finding that the frozen berries (w/o sugar added, just whole frozen) are really preferable to out of season berries (and less expensive). Obviously, the composition of a raspberry, for example, will have broken down, but in making a swirl or flavoring an ice cream where you are pulverizing them, it wouldn’t make much difference.

    Reply

    • Michelle on November 22nd, 2013 at 12:37 pm

      Hi Lynne, I think using frozen strawberries that have been thawed and drained would be a fine substitution.

      Reply

      • Lynne on November 23rd, 2013 at 4:11 pm

        thanks for getting back to me so quickly, I am going to use a combo – I found some fresh that have some flavor (but tart!), so I’m going to use 2c ea.

        Reply

  43. Lynne on November 25, 2013 at 9:23 am

    Made this ice cream using the non-ice cream maker method because it was too much for my ice cream maker. I also used a combination of frozen and fresh strawberries. Using the freeze and stir method, the results are different – I use a wand mixer to churn, and this means that all the strawberries are pulverized, no strawberry bits left. Also, not sure if by pureeing the ice cream it increased the volume or liquid, but the mixture would not freeze. I started churning every 30 min at 7 PM, and stopped at 11:30 PM because I had to go to bed, but 3/4 of the mixture was still liquid. The result was that the ice cream was more icy/grainy than my other non-ice cream maker attempts.
    The other comment I have is that there is a step at the end to take the vanilla bean out of the base before churning, but the vanilla bean gets strained out when you strain the mixture, and there is no instruction to put it back in the base.
    Despite all that, got rave reviews on the ice cream.

    Reply

  44. marie miller on June 14, 2014 at 11:29 pm

    I have a question I see some recipe with eggs and some without what is the different? I jus got my ice cream maker and havn’t use it yet. So I’m asking question first. I see some have to be cooked first and some don’t??? Please help Mr figure this out. The machine I bought only came with 3 recipes and each one is different. I thought you would have something like a basic recipe and just alter it a little for different ingredients but does seem to be the case.????????????

    Reply

    • Michelle on June 17th, 2014 at 4:29 pm

      Hi Marie, You can make ice cream recipes with or without eggs, it’s totally up to you. Using eggs results in a softer, creamier, and richer ice cream.

      Reply

  45. Sheena on July 24, 2014 at 5:48 pm

    I am not a strawberry ice cream fan and neither is my family. I made this because a friend of the family likes it and I had already made vanilla and chocolate. Everybody liked it and the strawberry fan loved it. He thought it was the best strawberry ice cream and thought I should sell it. He’s going to buy more ingredients for another batch. I thought it tasted extra good in a cone for some reason. Thanks for the recipe.

    Reply

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