There’s nothing quite like homemade strawberries and cream ice cream on a warm summer day. This elegant dessert combines the bright, fresh flavor of ripe strawberries with the luxurious creaminess of a classic custard base. What makes this recipe truly special is the balance between the fruit and the cream – the strawberries shine through without being overpowered, while the custard provides that silky, indulgent texture that store-bought versions simply can’t match.
The beauty of making ice cream at home is that you have complete control over the ingredients. You can use the freshest, most flavorful strawberries from your local farmers market, and adjust the sweetness to your preference. This recipe uses a traditional egg custard base, which creates an incredibly rich and creamy texture. If you’re concerned about raw eggs, pasteurized eggs work beautifully in this application.
I’ve been making this strawberries and cream ice cream for years, and I’ve perfected the technique to ensure you get the creamiest possible result. The key is properly tempering your eggs to create a smooth custard, using high-quality cream and milk, and infusing the strawberry flavor in a way that’s both vibrant and balanced. Whether you’re serving this at a dinner party or enjoying it on the porch with family, this recipe never disappoints.
This recipe pairs wonderfully with other desserts and summer treats. You might enjoy serving it alongside rich cream-based desserts or incorporating it into your favorite creamy recipes. The strawberry flavor also complements bright, tangy components beautifully for a well-rounded dessert spread.
For more inspiration on working with cream in your kitchen, check out this guide to cream-based cooking. And if you’re looking to expand your summer dessert repertoire, explore fresh and light recipes to complement your ice cream creations.
Now, let’s dive into creating this restaurant-quality dessert in your own kitchen. The process is straightforward, but the results are absolutely divine. You’ll want to start with the freshest strawberries possible – the better your fruit, the better your ice cream will taste. I recommend making this recipe during peak strawberry season for maximum flavor.
For additional techniques and inspiration, check out Bon Appétit’s strawberry ice cream guide and Serious Eats’ detailed ice cream methodology. The New York Times also offers excellent variations on classic strawberry ice cream. You might also enjoy exploring Bon Appétit’s cream ice cream recipes and New York Times vanilla base techniques for comparison.
Ingredients
- 2 pounds fresh strawberries, hulled and halved
- 1 cup granulated sugar, divided
- 2 tablespoons fresh lemon juice
- 2 cups heavy cream, cold
- 1 cup whole milk, cold
- 1 tablespoon vanilla extract
- 5 large egg yolks
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
Instructions
- In a medium bowl, combine the halved strawberries with 1/2 cup of the sugar and the fresh lemon juice. Stir gently to combine, then let sit at room temperature for 30 minutes, stirring occasionally. This will allow the strawberries to release their juices and create a beautiful strawberry syrup.
- While the strawberries macerate, prepare your ice cream custard base. Pour the cold heavy cream and whole milk into a separate bowl and set aside – you want these ingredients to stay as cold as possible.
- In a large mixing bowl, whisk together the 5 egg yolks with the remaining 1/2 cup of sugar. Whisk vigorously for about 2 minutes until the mixture becomes pale and slightly fluffy. This step is crucial for creating a smooth, creamy custard.
- Add the salt and cornstarch to the egg yolk mixture and whisk until fully combined. The cornstarch helps stabilize the ice cream and prevents ice crystal formation.
- Pour the cold milk and 1 cup of the heavy cream into a medium saucepan over medium heat. Heat gently, stirring occasionally, until the mixture reaches about 175°F on an instant-read thermometer – it should be steaming but not boiling.
- Remove the saucepan from heat and slowly add the hot milk mixture to the egg yolk mixture while whisking constantly. This tempering process gradually raises the temperature of the eggs without scrambling them. Add the milk mixture in a thin stream while whisking vigorously.
- Once all the milk has been added, pour the entire custard mixture back into the saucepan. Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon, until the custard reaches 160°F on an instant-read thermometer. This ensures any potential bacteria are eliminated.
- Remove the custard from heat and stir in the vanilla extract. Pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg particles and ensure a silky texture.
- Add the remaining 1 cup of cold heavy cream to the strained custard and stir until well combined. This stops the cooking process and helps cool the mixture down.
- Cover the custard and refrigerate for at least 4 hours, or preferably overnight. A cold custard base will churn more efficiently and produce creamier results.
- Once the custard is completely chilled, strain the macerated strawberries through a fine-mesh sieve, reserving the strawberry juice and syrup. Press gently on the strawberries to extract as much liquid as possible.
- Roughly chop the drained strawberries into small pieces, about 1/4 inch in size. Set aside in a small bowl.
- Add the reserved strawberry juice and syrup to the chilled custard base and stir until fully incorporated. The mixture should have a lovely pale pink color.
- Pour the strawberry custard mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes. The mixture should reach a soft-serve consistency.
- During the last 2-3 minutes of churning, add the chopped strawberry pieces to distribute them evenly throughout the ice cream. This creates nice strawberry chunks throughout.
- Transfer the ice cream to a freezer-safe container, smoothing the top with a spatula. Cover with plastic wrap pressed directly onto the surface to prevent freezer burn.
- Freeze for at least 4 hours, or until the ice cream reaches a firm, scoopable consistency. For best texture and flavor, serve within 2 weeks.
Pro Tips
The tempering step is essential and should not be rushed. Adding the hot milk too quickly to the eggs will result in scrambled eggs rather than a smooth custard. Take your time with this step, whisking constantly and adding the milk in a slow, thin stream.
If you don’t have an ice cream maker, you can still make this recipe using the freezer method. After chilling the custard, pour it into a shallow freezer-safe container and freeze for 2 hours, stirring vigorously every 30 minutes with a fork to break up ice crystals. Continue this process for 4-6 hours until the desired consistency is reached.
For a dairy-free version, substitute the heavy cream and milk with coconut cream and coconut milk in equal proportions. The flavor will be slightly different but equally delicious. You may also want to use pasteurized eggs if you have any concerns about raw or lightly cooked eggs.
To prevent large ice crystals from forming, ensure your custard base is completely cold before churning. The colder it is, the better the texture of your finished ice cream. Patience is rewarded with creamier results.
This ice cream pairs beautifully with shortbread cookies, pound cake, or fresh berries. You can also serve it alongside a simple vanilla cake or use it as a topping for warm fruit pies.
Store leftover ice cream in an airtight freezer-safe container for up to two weeks. If the ice cream becomes hard during storage, let it sit at room temperature for 5-10 minutes before scooping for easier serving.
For a more intense strawberry flavor, you can prepare a strawberry coulis by pureeing the macerated strawberries with a tablespoon of cornstarch and cooking the mixture over medium heat for 2-3 minutes. This creates a more concentrated flavor throughout the ice cream.
Yield and serving size may vary depending on how generous your scoops are. This recipe typically yields about 1 quart of ice cream, which serves 8-10 people as a dessert course.
Pingback: How to make the BEST Frog Eye Salad Recipe! – Simple Recipe Finder