The other day as we were driving into our subdivision, we spotted a little pop-up fruit stand with the most vibrant red strawberries on the side of the road. They were so fresh and ripe that you could smell the sweet strawberry aroma from over 10 feet away. It literally just drew me in.
It was the first really warm weekend of the year so making some homemade strawberry ice cream just seemed obvious. Fresh churned old fashioned strawberry ice cream is just an iconic summer treat and the key is ripe fresh strawberries. The kind that you can only find in the warmer months and that are a deep red throughout.
Now the trick to getting a really good creamy strawberry ice cream, is to make it with an egg/custard base. Strawberries have so much juice in them that your ice cream can take on an icy texture if you just use milk and cream. So, this recipe may be a bit more work than others, but it is so worth it. The final product will be so creamy and decadent. Absolutely worth it!
So as the weather really starts to warm up as summer creeps in, and you start seeing your market and fruit stands flooded with ripe strawberries, make sure to keep this recipe in mind. It is the perfect dessert to make this summer.
Note: This recipe requires that you make a custard egg mixture over the stove that needs to be completely chilled before being placed in the ice cream maker. The steps below guide you to put the custard in the fridge for 4–5 hours. However, if you don’t have the time, you can place the bowl of warm custard in a second large bowl filled with ice water and stir frequently. This will allow your mixture to cool within 30–40 minutes. Just make sure to keep it well stocked with ice.
4 large egg yolks
3/4 c sugar, divided
1/4 c brown sugar
1/4 tsp kosher salt
2 c heavy cream
1 cups whole milk
1 tsp vanilla
4 c strawberries, sliced
1 tbsp lemon juice
- In large bowl, whisk together the egg yolks, 1/2 cup of the sugar, brown sugar, and salt until it is nice and smooth and set aside.
- In a large saucepan combine the heavy cream, milk, and vanilla and heat over medium heat until it begins to simmer.
- Remove the pot from heat and VERY slowly add the egg mixture to the pot while whisking the entire time. (By slowly mixing in the egg mixture and whisking continuously you are tempering the eggs but not cooking them.)
- Return the saucepan with the creamy egg mixture to the stove and heat through over medium heat.
- Stir the mixture frequently until it just starts the slightly thicken. You do not want to overdo it or the eggs will begin to cook/scramble.
- Once the custard mixture is done, transfer it to a large metal or glass bowl, cover it with plastic wrap or a lid, and place it in the fridge for 4–5 hours until it is well chilled.
- When you are ready to start making the ice cream, combine the strawberries, lemon juice, and 1/4 cup of the sugar in a large bowl.
- Using a metal masher, break up the strawberries until they are really saturated in their juices.
- Add the mashed strawberries to the custard mixture, stirring to combine.
- Pour the final ice cream mixture into your ice cream maker and churn according to your device’s directions.
- Transfer the finished ice cream to an airtight container and store in the freezer.
- If you like this recipe, make sure to also check out my recipe for Blackberry Ice Cream, another favorite in our house.