Name: Homemade Strawberry Ice Cream Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup Milk; 3/4 cup Cream (th); 1/4 cup Sugar (th); 2 Egg Yolk; 1/2 tsp Vanilla Extract; 1 cup Strawberry Puree (preserve)

Homemade Strawberry Ice Cream Recipe

40 minutes

712 reads

4.67 from 3 votes

Italian

About Homemade Strawberry Ice Cream Recipe

Indulge in the creamy delight of homemade strawberry ice cream! This recipe transforms fresh strawberries into a velvety smooth, Italian-inspired dessert, perfect for any season. The rich combination of milk, cream, egg yolks, and a hint of vanilla creates an irresistible flavor that will satisfy your sweet cravings.

My love for ice cream knows no bounds, and this recipe is a personal favorite. It's surprisingly easy to make and the result is far superior to store-bought options. Prepare to impress your family and friends with this simple yet elegant treat.

Get ready to experience the ultimate homemade strawberry ice cream, a recipe that's sure to become a cherished addition to your dessert repertoire.

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Recipe Time & More

Prep10

Cook30

Total40

Calories73 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

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Instructions

Prepare the Custard

Heat the milk and sugar in a saucepan over medium heat, stirring until the sugar dissolves. Do not boil.

Temper the Egg Yolks

In a separate bowl, whisk the egg yolks lightly. Slowly drizzle a small amount of the warm milk mixture into the egg yolks, whisking constantly to temper them and prevent curdling.

Combine and Cook

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over very low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat and stir in the vanilla extract and salt (if using).

Cool and Chill

Pour the custard through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.

Whip the Cream

In a chilled bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip.

Combine and Freeze

Gently fold the chilled whipped cream into the cooled custard. Then, gently fold in the strawberry puree. Pour the mixture into a freezer-safe container.

Freeze and Stir

Freeze for 1 hour. Remove and stir the mixture to break up any ice crystals. Repeat this process once more after another hour of freezing. Then freeze until solid.

Recipe Notes

Expert Tips for Perfect Strawberry Ice Cream:

Use high-quality ingredients: The flavor of your ice cream will be directly impacted by the quality of your strawberries, cream, and vanilla extract.
Strain the puree: For an extra-smooth ice cream, strain the strawberry puree through a fine-mesh sieve to remove any seeds.
Don't overwhip the cream: Overwhipped cream can result in a grainy texture. Stop whipping as soon as soft peaks form.
Proper freezing is key: Freezing in stages and stirring prevents large ice crystals from forming, resulting in a creamier texture.