Strawberry Ice Cream

5 from 1 vote

Are you tired of your homemade strawberry ice cream recipe turning into an icy mess instead of the creamy delight you crave? We've got a game-changing secret that tackles the high water content in strawberries, giving you that dreamy, velvety texture everybody loves. With this strawberry ice cream recipe, you'll get the creamiest texture and more concentrated strawberry flavor!

Prep Time30

Cook Time20

Chill Time12

Servings: quart

Author: Bea & Marco

Ingredients

Custard

1 cup whole milk
1 cup heavy cream
1 cup granulated sugar
1 vanilla pod , scrap to take the beans
¼ teaspoon salt
6 large egg yolks

Strawberry

1 lb hulled fresh strawberries , cut into halves
1 tablespoon lemon juice

Instructions

Measure all the ingredients. Place the ice cream machine's inner bowl in the freezer overnight (refer to your machine's manual).

Strawberry

Hull and slice the strawberries in halves and place them in a bowl. Sprinkle 2 tablespoons of the measured sugar on the strawberries, mix well, cover the bowl with cling film, and chill in the fridge overnight.

Custard

Add the yolks and sugar into a bowl. Whisk until the mixture turns pale, using a hand whisk.
Add milk, cream, scraped vanilla bean, and salt into a pot. Simmer on medium heat, making sure it doesn't boil. Temper the yolks by slowly adding 1 cup of milk mixture while whisking. Pour into the pot and cook the custard for 10 minutes on low heat, or until it covers the back of a wooden spoon and stays separated when you run your finger through it.

Chill And Churn

Sift and pour into a bowl, covering it with cling film, making sure it touches the custard's surface. Once cooled to room temperature, chill in the fridge overnight.
Discard the strawberries' liquid by straining them in a sifter. Put the strawberries and lemon juice in a food blender and blend into a fine texture. Pour the strawberry puree into the custard and mix well.
Pour the custard into the ice cream machine's inner bowl and churn for 30-40 minutes. Serve immediately for soft-serve ice cream, or freeze for 2 hours for a firmer texture.

Notes

Plan ahead. Although it's a simple recipe, it requires some planning. One day before, freeze the ice cream machine's inner bowl. Prepare the ice cream custard and macerate the strawberries, also one day before.
Discard the strawberry liquid. This is important to prevent the formation of ice crystals in the ice cream, resulting in a super creamy texture.
Cook with proper heat. Simmer the milk mixture on medium heat, making sure it doesn't boil. Cook the custard on low heat.
Sift the custard. This will discard any curdled yolks and ensure the ice cream has a creamy texture.
Chill the custard and strawberry. The colder they are, the better and faster the churning process will be. Marco even tested leaving them chilling for two days in the fridge!
If without an ice cream machine. Even though we make this using an ice cream maker, you can also do this by putting the cream in the freezer and mixing it every 30 minutes for 5 hours. It'll take longer to freeze, more effort, and the texture will be different but it's still doable and delicious! If you want a refreshing ice cream recipe without an ice cream maker, try our healthy mango ice cream.

Nutrition