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Homemade Strawberry Ice Cream

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COOK TIME
TOTAL TIME
30-60 min + freeze time
SERVINGS
8-10 servings

How good is homemade ice cream?? It makes me so happy. When we registered for an ice cream maker for our wedding, I secretly thought it might be one of those things that you use a bunch at the beginning and then it sits on the shelf for years. I have several of those in my pantry currently. Panini maker anyone? But I have to say, our ice cream maker has some good miles on it. And since it’s officially pool season this weekend, it is time to break it out. 

Homemade strawberry ice cream makes me think of the 4th of July. Growing up, we would always go to the Martin’s 4th of July party and they would always make strawberry ice cream in the big wooden ice cream maker with the ice salt and all. It tasted amazing. It was sticky summer in a bowl. This weekend feels like the perfect time to make the perfect summer ice cream. 

This seems labor intensive, but it’s not difficult at all and completely worth it. It’s the real deal, custard base ice cream. No messing around with this. And it’s got real strawberries pureed right in. It’s fresh and creamy and incredible. I am dorkily excited just thinking about you guys trying it because it’s just that good. 

What are your favorite summer food memories? Leave me a comment and let me know!  Plus, be sure to tag @lolohomekitchen when you make and go nutty over this ice cream!

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Homemade Strawberry Ice Cream

Classic Strawberry Custard Ice Cream. Rich, creamy and real strawberries mixed throughout. This tastes like a traditional strawberry ice cream, nothing fake here.

Prep time: 30 min  |  Cook time:   |  Total: 30-60 min + freeze time

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Ingredients

3 cups half and half

2 cups sugar

1 teaspoon Pure Vanilla Extract

9 whole Large Egg Yolks

3 cups Heavy Cream

1 pound Strawberries, stems off

2 Tablespoons Sugar

Instructions

  1. In a medium saucepan on medium-low heat, stir together the half and half, 2 cups of sugar and vanilla. Heat until hot, but not simmering or boiling.
  2. In a separate large bowl, beat the egg yolks with a whisk until they start to get lighter in color. About 2 minutes. (your wrist will hurt)
  3. Using a ladle, ladle up a scoop of the half and half mixture and then slowly drizzle into the bowl of egg yolks. Constantly whisk at the same time you are pouring. Add one more ladle of the hot mixture to the eggs and continue whisking again. By adding the hot mixture to the eggs slowly, this tempers the egg mixture and doesn’t scramble the eggs.
  4. Now pour the tempered mixture back into the rest of the half and half mixture and stir together slowly with a spoon for about 2 minutes or until the mixture is thick enough to coat the spoon.
  5. Add the heavy cream and gently stir to combine. Cover and refrigerate this mixture for at least 2 hours.
  6. While the mixture is chilling, combine the strawberries and 2 Tablespoons of sugar in a blender. Puree until smooth. Pour the strawberries into the chilled custard mixture and stir together. Feel free to leave it chunky rather than smooth if you want larger pieces of strawberry in your ice cream.
  7. Now pour this mixture into an ice cream maker and freeze according to your ice cream maker’s instructions. This recipe makes a good amount of ice cream, so you can always half the recipe to make less.
  8. Once done, transfer into a freezer safe container and freeze until firm. Lots of freezing.

Notes

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