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Strawberry Ice Cream

Posted by Denise on July 20, 2014

strawberry ice cream in pink bowl1

This is a new strawberry ice cream recipe for us, but it's sure to remain in the recipe box!

The second of our patriotic July ice creams is this wonderful strawberry ice cream. Incredibly smooth and creamy with flecks of vanilla seed and small chunks of cold strawberries, it will certainly cool you off on hot summer days.

Use the freshest, nicest ingredients, especially the strawberries, you can find. With so few ingredients, the quality of them will show up in the flavors.

I found this recipe in The Ice Cream Maker Companion cookbook and altered it just a bit.


Strawberry Ice Cream



 strawberry ice cream ingredients

Six ingredients is all it takes to make a great strawberry ice cream.



Makes 6-8 servings 




cup whole milk

1 ½

cups heavy or whipping cream


vanilla bean, split in half lengthwise


cup granulated sugar, divided


egg yolks


cup cleaned strawberries





1.   In a medium saucepan, bring the milk, cream, vanilla bean, and ½ cup of the sugar to the scalding point over medium heat. Do not boil.



 strawberry ice cream preparing custard strawberry ice cream custard1


2.  While the milk mixture is heating, prepare the egg yolks. In a medium-sized bowl, beat the egg yolks with the remaining sugar with a whisk until it is smooth and uniform.


 strawberry ice cream preparing egg yolks


3.   When the milk mixture in the pan begins to foam, reduce the heat to low. Scoop 1 cup of the hot mixture out of the pan and pour the hot milk into the egg yolk mixture while whisking continuously to temper the eggs. Pour the egg/milk combination back into the rest of the milk in the saucepan, stirring as you do so.


4.   Fish the vanilla bean halves out of the pan and scrape the seeds from the interior of the pod into the liquid in the pan using the point of a knife. Keep the vanilla pod for other uses if you want, but this recipe is done with it.


scraping vanilla bean seeds out with knife 


5.  Using a wooden spoon, stir the custard constantly and cook over low heat until the temperature reaches 175o F on a cooking thermometer. Remove the pan immediately from the heat when it reaches the correct temperature and continue stirring to keep it from overcooking. 


6.   Pour the custard in a large clean bowl, through a fine mesh sieve to catch any lumps. Set the strained liquid aside to cool to room temperature.


Straining custard for strawberry ice cream 


7.   Clean and hull the strawberries and cut them in half. Add the remaining sugar to the strawberries and use a fork to mash the strawberries into the sugar until the strawberries are completely crushed. Add the crushed strawberries to the cooled custard and mix well. Cover the bowl with plastic wrap and place it in the refrigerator for at least 4 hours until it is very cold. Tip: If you’re in a hurry, you can place the bowl in the freezer, stirring often, for an hour or so. Don’t let it freeze, just get cold.


 rinsing strawberries for ice cream hulling strawberries with baby spoon

mashing strawberries with sugar using fork


8.   Transfer the cold custard to the bowl of your ice cream maker and process according to the manufacturer’s instructions. If you have an old-fashioned ice cream maker that uses ice and rock salt to freeze the ice cream, we’ve provided a tutorial here if you’ve lost your instructions.


       ice cream in churn


        * If you do not have an ice cream maker, pour the mixture into freezer-safe cake pan or other shallow pan and stir up every 30 minutes or so until frozen to the texture you prefer.

  strawberry ice cream in pink bowl 2


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