She Strengthens

Spring into Sweetness: Homemade Strawberry Ice Cream

The Classic Flavor of Spring

Strawberry ice cream is a timeless American favorite, rivaling chocolate and vanilla in popularity. As fresh strawberries reach their peak in the spring and summer months, it’s the perfect time to create a batch of this sweet and floral treat.

Get Ready for a Refreshing Treat

Yield: 8-10 servings (approximately 7 cups)
Difficulty: Easy
Total Time: 35 minutes (plus chilling and freezing time)
Active Time: 25 minutes

Gather Your Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 cup granulated sugar
• 4 large egg yolks
• 1/2 teaspoon vanilla extract
• 2 pints strawberries, hulled and cut into large dice (about 3 cups)

Prepare the Base

To begin, prepare an ice water bath by filling a bowl halfway with ice and water. In a large saucepan, combine the cream, milk, and 3/4 cup of sugar. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves.

Whisk in the Egg Yolks

Meanwhile, whisk the egg yolks in a large bowl until they become foamy and light in color. Remove the cream mixture from the heat and slowly pour about 1 cup into the egg yolks, whisking constantly.

Cook the Custard

Pour the cream-egg mixture back into the pan and cook over medium heat, stirring constantly, until the custard coats the back of the spoon. This should take about 5 minutes.

Chill and Add Strawberries

Remove the custard from the heat and strain it into a large heatproof bowl. Stir in the vanilla extract and place the mixture over the ice water bath to chill. Meanwhile, combine the strawberries and remaining 1/4 cup sugar in a medium bowl and let them macerate for 10 minutes at room temperature. Mash the berries until they’re mostly pea-sized and saucy, then add them to the cooling ice cream base.

Chill and Freeze

Once the ice cream base is cold, cover and refrigerate it for at least 3 hours or overnight. Once it’s thoroughly chilled, freeze it in an ice cream maker according to the manufacturer’s instructions. Your homemade strawberry ice cream will keep in the freezer for up to 10 days. Enjoy!