Strawberry Ice Cream – Classic Homemade Strawberry Icecream Recipe
Strawberry ice cream. Even better when it’s home made. The flavour of fresh strawberries balanced by fresh cream and a light custard base.
If you are leaving out the ice cream softener, remember to take the ice cream out of the freezer about 20 minutes before serving. I never remember to wait that long though…
- 400g Strawberries (14oz) use the ripest strawberries you can find, the riper the sweeter and more flavourful!
- 110g Sugar (half a cup)
- 2 Eggs
- 500ml Milk (1 cup)
- 250ml Cream (2 cups)
- 1/4 Teaspoon Ice Cream Softener (1.5 ml)* Optional
- Puree strawberries with a blender or mash with the back of a spoon. Push the pulp through a sieve to remove the seeds (keep a tablespoon or two to add to the strawberry pulp if you want to add a bit of character).
- Beat eggs and sugar together until sugar is dissolved.
- Heat milk in a saucepan until almost boiling. Slowly pour half the milk into the egg/sugar mixture, beating all the time. When the milk is incorporated, transfer back to saucepan and place on low heat.
- Stir mixture constantly until it thickens. Do not allow to boil. The thickened mix should coat the back of a spoon. If you are worried, stop before it gets thick, it should improve when it’s chilled.
- Cool custard mixture to room temperature and stir in cream and strawberry puree. Chill in refrigerator for at least 4 hours.
- Process in icecream maker or follow the instructions for making sorbet/gelato without a machine.
- When frozen, transfer from icecream maker and store in freezer.
- This should be the most pure, fresh homemade strawberry icecream you ever have tasted. No artificial colours or flavours added!
Serve and enjoy!
*Ice cream softener is optional, if it’s omitted, you may need to take the icecream out of the freezer 20 minutes before serving to allow it to soften enough to serve.