Old Fashioned Homemade Strawberry Ice Cream Recipe
This homemade strawberry ice cream recipe starts with an old fashioned custard base that is churned in an ice cream maker for a super rich and creamy result!
From the first time I used my Cuisinart ice cream maker I got for my birthday, I fell in love with homemade ice cream. It’s ridiculously creamy and rich and I know it’s made with real food like cream and eggs from our chickens!
And experimenting with making all of our favorite flavors is just so fun! This recipe is a perfect one to make during strawberry season. It’s fresh and fruity and there is nothing like the real strawberry flavor you get using fresh berries!
Next time you’ll have to try making our vanilla ice cream recipe!
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what you need to make the best strawberry ice cream:
ingredients
- Whole Milk – You can use 2% milk for lower fat, but whole milk will give you a richer ice cream base.
- Sugar – White granulated sugar.
- Egg Yolks – To make the custard base of this ice cream.
- Heavy Whipping Cream – Thick heavy cream is a necessity for a super creamy ice cream.
- Strawberries – Using fresh, sweet strawberries gives this ice cream the most amazing fresh flavor!
- Lemon Juice – Lemon juice enhances the strawberry flavor and gives it a stronger, brighter flavor.
- Salt – Just a pinch for flavor.
how to make machine churned strawberry ice cream:
Prep the Strawberries – Remove the stems and roughly chop the strawberries. Combine the strawberries, lemon juice and 1/4 cup of sugar in a small saucepan. Bring to a simmer over medium low heat and continue to cook until the strawberries are soft.
Mash the strawberries with a potato masher or puree with an immersion blender if you prefer not to have chunks of strawberry in your ice cream. Remove from the heat and chill in a sealed container in the fridge.
Prep the Custard Base – Add the 4 egg yolks and 1/2 cup of sugar to a medium saucepan. Whisk until it is well combined and turns a light yellow color.
In another small saucepan, heat 1 cup of milk over medium-low heat until it just starts to simmer.
Combine – Slowly add the warm milk to the pan with the egg and sugar mixture, stirring constantly.
Heat – Return the mixture to medium-low heat until it reaches 165º F. Immediately remove the pan from the heat.
Chill – Pour the custard base into an airtight container (with a layer of plastic wrap on the surface to prevent a skin forming on top) and refrigerate it for at least 4 hours.
Churn – After the custard has chilled, stir in 1 cup of heavy cream and the strawberry mixture and a pinch of salt. Pour it into your ice cream maker and churn according to your ice cream machine’s instructions.
Tips For Success:
To Serve – Enjoy your homemade ice cream straight out of the ice cream maker bowl or freeze it for later. To serve after freezing, let the ice cream thaw for a few minutes to make it easier to scoop.
To Store – Store leftovers in a tightly sealed freezer safe container for up to 1 month.
Substitutions – You can use frozen fruit in this recipe.
Variations – Try making other frun fruit flavors by swapping the strawberries for other berries.
Here’s Why You’ll Love This Ice Cream
- It’s absolutely delicious! Rich, thick and creamy
- Homemade just tastes so much better than what you can buy in the grocery store
- You just cannot beat that fresh strawberry favor you get from real, in season berries!
- Making your own ice cream is a great way to use up “extra” eggs if you keep chickens
- It’s much healthier to eat homemade than store-bought ice cream because it’s made with just a few simple ingredients. No added preservatives, dyes, artificial flavors and sweeteners…
FAQ about homemade strawberry ice cream
Do I need an ice cream maker?
This recipe is meant to be made in ice cream machine, but if you don’t have one, you can pour the ice cream mixture into a container, freeze for 2 hours. After it’s mostly frozen, take it out and mix it with electric beaters until it’s smooth.
Can I make it without eggs?
This recipe is made from a custard base that relies on eggs to give it the right consistency. Here is an egg-less strawberry ice cream you might like to try instead.
How long does it take to make ice cream in an electric ice cream maker?
It will vary a little from one brand of machine to another, but typically it takes about 30 minutes for ice cream to freeze to the right consistency.
what happens if you over churn ice cream too long?
Over churning will cause ice crystals to form, and the resulting ice cream won’t have the smooth, creamy texture it should.
How long does homemade ice cream last?
Homemade ice cream will last up to 2 months in the freezer if it’s stored in an airtight freezer container, but it’s best enjoyed within 1 month for the best flavor and texture.
Best containers to store homemade ice cream in
You can freeze ice cream in any freezer safe containers for up to 2 months without it getting freezer burn. These are some of my favorite containers to use:
- 32 oz. Freezer Containers With Lids
- Set of 2 Quart Sized Ice Cream Containers With Lids
- Glass Rubbermaid Freezer Containers
more homemade Ice cream recipes
- Cookies And Cream Ice Cream
- Mint Chocolate Chip Ice Cream
- Espresso Coffee Ice Cream
- Vanilla Bean Ice Cream
- Old Fashioned Chocolate Ice Cream
Pin these steps to try later. Tag @athomeontheprairie on Instagram to share what you’ve made with us!
Strawberry Ice Cream
This recipe for homemade strawberry ice cream starts with a custard base that is churned in an ice cream machine for a super rich and creamy result!
Ingredients
- 1 pint fresh strawberries
- freshly squeezed juice of half of a lemon
- 3/4 cup granulated sugar, divided
- 4 egg yolks
- 1 cup whole milk
- 1 cup heavy whipping cream
- pinch of salt
Instructions
- Remove stems and roughly chop the strawberries. Combine the strawberries, lemon juice and 1/4 cup of sugar in a small saucepan. Bring to a simmer over medium low heat and continue to cook until the strawberries are soft.
- Mash the strawberries with a potato masher or puree with an immersion blender if you prefer not to have chunks of strawberry in your ice cream. Remove from heat and chill in a sealed container in the fridge.
- Add 4 egg yolks and 1/2 cup of sugar to a medium saucepan. Whisk until it is well combined and turns a light yellow color.
- In another small saucepan, heat 1 cup of milk over medium-low heat until it just starts to simmer.
- Slowly add the warm milk to the pan with the egg and sugar mixture, stirring constantly.
- Return the mixture to medium-low heat until it reaches 165º F. Immediately remove the pan from the heat.
- Pour the custard base into an airtight container (with a layer of plastic wrap on the surface to prevent a skin forming on top) and refrigerate it for at least 4 hours.
- After the custard has chilled, stir in 1 cup of heavy cream, the strawberry mixture and a pinch of salt. Pour it into your ice cream maker and churn according to your ice cream machine's instructions.
Notes
To Serve – Enjoy your homemade ice cream straight out of the machine for a soft serve texture or freeze it for at least an hour for a firmer result. To serve after freezing, let the ice cream thaw for a few minutes to make it easier to scoop.
To Store – Store leftovers in a tightly sealed freezer safe container for up to 1 month.
Substitutions - You can use frozen fruit in this recipe.
Variations - Try using different fruit in place of strawberries to create other fun ice cream flavors!
Nutrition Information:
Yield: 8 Serving Size: 1/2 cupAmount Per Serving: Calories: 220Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 129mgSodium: 42mgCarbohydrates: 21gFiber: 0gSugar: 20gProtein: 3g
