Homemade Strawberry Ice Cream

Strawberry Ice Cream is the perfect refreshing dessert for warm summer days. It's packed with seasonal strawberries, and it's the perfect frozen dessert to be enjoyed on its own, drizzled with chocolate sauce, or even served alongside other desserts!

We all know how good strawberries and cream are together, so what's better than a scoop or two of strawberry ice cream....perhaps homemade strawberry ice cream.

Or even a homemade strawberry ice cream drizzled with a luxurious chocolate sauce!

I can imagine that it'd be amazing accompanying our strawberry & basil upside down cake.

As well as being the perfect centre for a strawberry baked Alaska!

Strawberry ice cream is really easy to make with a handful of everyday ingredients. We're just talking of eggs, milk, cream, sugar and of course strawberries! There's no fancy unpronounceable ingredients, or those referenced with an E-number, in homemade ice cream.

And of course by making your own ice cream you're able to custom it to
your own preferences. If you like to see chunks of strawberries in your
strawberry ice cream - consider it done. Likewise, blitz the
strawberries for longer if you fancy it completely smooth.

Ice cream is perfect for those hot summer days. And of course any left
overs can be kept in the freezer for another day - though of course when
homemade ice cream tastes as good as this it wont hang around for long!

So, here's how to make Homemade Strawberry Ice Cream

print recipe

Homemade Strawberry Ice Cream

by Only Crumbs Remain July-16-2017

Strawberry Ice Cream is the perfect refreshing dessert for hot summer
days. It's packed with seasonal strawberries, and is perfect enjoyed
on its own, drizzled with chocolate sauce, or even served alongside
other desserts!

Details

Hands on time: 20 mins + chilling & freezing time. Yield: c800ml, serves 4 - 6 people

Specific Equipment
Ice cream maker or electric beaters

Ingredients

5 Egg Yolks
300ml Double Cream
300ml Whole Milk
180g Caster Sugar
1.5 teaspoon Vanilla Extract
350g Strawberries
2 tablespoon Sugar
3 teaspoon Lemon Juice

Method

1. Prepare your ice cream maker. Depending upon the type of ice cream maker you have, you may need to place the inner drum of the machine into the freezer the day before the ice cream is required. Follow your manufacturer's instructions.2. Make the custard base. Pour the milk and cream into a heavy based pan and slowly bring to the boil. Meanwhile, place the egg yolks into a good size bowl and whisk together with the sugar. Once the creamy milk has almost come to the boil slowly pour half of the liquid over the egg mixture whilst whisking all of the time. Add the rest of the hot milk and mix together. Pour the egg mixture back into the pan. Place the pan on a very low heat to allow the custard to cook and thicken. Constantly stir the mixture with a wooden spoon. It will gradually start to thicken. The custard is ready when you can trace a line on the back of the spoon with your finger without the custard running back into the tracing. Remove from the heat. Add the vanilla and mix in well. Pour the custard into a clean bowl. Cover with clingfilm, ensuring the cling film is in direct contact with the surface of the custard (this will prevent a skin from forming whilst it cools). Set aside and once cool place in the fridge to chill. 3. Prepare the strawberries. Wash and hull the strawberries. Depending upon their size, either cut them into quarters or eights. Place into a bowl. Scatter with 2 tablespoons of sugar, mix together. Set aside for about 15 - 20 minutes to allow the strawberry juices and flavours to develop.4. Blend the strawberries. Use a masher, stick blender or blender to break down the strawberries to create a puree (see note b below). Add the lemon juice to the strawberries and mix.5. Combine the strawberry puree with the custard. Remove the custard from the fridge. Discard the clingfilm. Pour the strawberry mixture onto the custard. Mix together.6. Make the ice cream. Decant your strawberry custard mixture into a Pyrex jug (or similar). Set up your ice cream maker - follow the manufacturer instructions. Turn the machine on and pour the custard into it. Churn the ice cream until it reaches soft 'Mr Whippy' stage, the time duration for this will depend on each machine but as a guide ours took about 25 minutes. Use a spatula to tip the ice cream into a plastic freezer safe oblong container. 7. Freeze. Freeze the ice cream for about 2 -3 hours to firm up, though if you prefer it a little softer like me then freeze it for just an hour or so.8. Enjoy, served as it is drizzled with a chocolate sauce, or as a dessert accompaniment.
Notes: a) If you don't have an ice cream maker don't be put off making your own homemade ice cream. Once the strawberry custard is mixed (step 6) pour into a suitable freezer safe container. Freeze for an hour. Remove from the freezer and beat with electric beater to breakdown the sugar crystals. Repeat this hourly freezing and beating process for three or four hours. b) Blend the strawberries to your preference. You may prefer to have some strawberry chunks in your ice cream, or you may prefer it completely smooth.

Comments

Kate Glutenfreealchemist

July 20, 2017 at 6:29 pm

Nothing beats homemade ice cream...... One of my faves is balsamic strawberry!!! x
- Angela - Only Crumbs Remain
  
  July 23, 2017 at 9:13 am
  
  Ooh I like the idea of adding balsamic to to mix Kate, I shall have to try 🙂
  Angela x
Recipes Made Easy

July 20, 2017 at 2:17 pm

Homemade strawberry ice cream what more can you possible say, other than yum!
- Angela - Only Crumbs Remain
  
  July 20, 2017 at 2:35 pm
  
  Yum indeed 🙂
  Angela x
Corina

July 19, 2017 at 10:07 am

Oh this looks incredible Angela! I love how you've managed to get that beautiful drizzling chocolate shot too. I do think it's so worth it to make your own ice cream, especially strawberry as shop-bought never tastes quite right. Time for me to dig my ice cream maker out too I think! Thanks for sharing with #CookOnceEatTwice
- Angela - Only Crumbs Remain
  
  July 20, 2017 at 9:55 am
  
  Aw thankyou Corina 🙂 A little bit of a chocolate drizzle always manages to seal the enticement doesn't it! And ou're so right shop bought strawberry ice cream definitely never does taste quite right. Looking forward to seeing what ice cream you make 🙂
  Angela x
Eb Gargano

July 18, 2017 at 8:10 pm

Oh wow, Angela - this ice cream looks utterly wonderful...I would be licking the bowl out if you served it to me! And your photos are once again, just gorgeous! And do I spy a Capture by Lucy background...looks fab in these photos - hope you are liking it! (lovely and easy to lick off, I mean wipe clean, those ice cream drips, eh?) Eb x
- Angela - Only Crumbs Remain
  
  July 19, 2017 at 8:45 am
  
  Aw thankyou Eb 🙂 I definitely agree an ice cream bowl definitely deserves to be licked 'clean' 😀 You are right, it is a Capture by Lucy. I just bought the one to see if I liked it - and I LOVE it! So easy to store, wipe clean (or should that be lick clean ;-)) and a reasonable price too and well as looking gorgeous in the shots! I think the only thing which was a slight negative, like you mentioned in our DM, was the slight curl at the corners. I just tacked it down with tape because although it would be perfectly fine for an over head it would possibly be noticeable on a face on angle similar to these shots.
  Thanks for your lovely comments Eb,
  Angela x
Monika Dabrowski

July 18, 2017 at 8:02 pm

Looks absolutely divine Angela, and I love the shot with the chocolate sauce in motion:) I shared it everywhere! Thanks for sharing with #CookBlogShare!
- Angela - Only Crumbs Remain
  
  July 19, 2017 at 8:40 am
  
  Hahaha, you can't beat a bit of chocolate drizzle can you, it just makes everything look so very appealing 🙂 Thanks you so much for sharing Monika 😀
  Angela x
Lathiya

July 18, 2017 at 4:59 pm

Looks so tempting..perfect for the hot weather here
- Angela - Only Crumbs Remain
  
  July 19, 2017 at 8:38 am
  
  It's just the ticket for hot weather Lathiya 🙂
  Angela x
Mandy

July 18, 2017 at 3:56 pm

Angela, this looks and sounds absolutely stunning. Homemade strawberry ice cream is SO much nicer than shop bought. I can't wait for that Baked Alaska recipe either!
- Angela - Only Crumbs Remain
  
  July 19, 2017 at 8:37 am
  
  You're so right Mandy. I have to admit that I'm not a fan of shop bought strawberry icecream - it just tastes so artificial and not at all like a real strawberry tastes!
  Thanks for your lovely comments Mandy,
  Angela x
Deepika|TheLoveOfCakes

July 18, 2017 at 12:39 pm

I need to make this asap 🙂 It looks so good! Creamy and full of strawberry goodness !! So yummy in this weather! Thanks for sharing Angela 🙂
- Angela - Only Crumbs Remain
  
  July 19, 2017 at 8:36 am
  
  Aw thankyou Deepika, it's definitely perfect for warm sunny days 🙂 Do let me know how you get in with it if you give it a try 🙂
  Angela x
Vicki Montague

July 18, 2017 at 11:13 am

Oh my gosh! I am literally drooling over my keyboard. I love love love 'proper' ice cream and dream of having my own ice cream maker!!
- Angela - Only Crumbs Remain
  
  July 19, 2017 at 8:35 am
  
  Hahaha, same here Vicki. Give me proper ice cream any day (though I have to admit I've never actually tried the banana base one). Ooh you must get an ice cream maker Vicki - mine has to go into the freezer so I need to be a bit organised with it - but so worth it. Can you imagine having one of those fancy ones that are on baking shows now and again - just pour in the ice cream mixture and then it churns and cools it super fast to come out via a tap! Now THAT would really be amazing!
  Angela x

Follow me

Follow me

So, here's how to make Homemade Strawberry Ice Cream

About Jacqueline Bellefontaine

Reader Interactions

Comments

Rate and leave a comment - I love to get your feed back and will reply as soon as I can. Comments may be held for moderation before publishing. Cancel reply