This Homemade Strawberry Ice Cream Recipe reminds me of the 4th of July growing up. Every year my best friend’s family had a party and her dad made the most amazing strawberry ice cream with the old school barrel and rock salt. The creaminess and sweetness of that ice cream mixed with the smell of fireworks and bug spray is one of my fondest childhood memories. Nothing better.
This summer, you can give yourself a taste of childhood and make this incredible Homemade Strawberry Ice Cream made with fresh strawberries and my favorite Rodelle Natural Vanilla Paste. Rodelle makes the best vanilla and I love how it enhances the flavor of the strawberries. I have been using Rodelle for years and it’s the only kind I use because it helps make all my recipes even better.
This Homemade Strawberry Ice Cream is a classic custard base made from cream, sugar, and egg yolks. (The hardest part is whisking the yolks) Then you will temper the eggs into the mixture which is simply pouring a little of the hot mixture into the cold yolks while whisking at the same time. This allows the yolks to warm slowly and adjust to the temperature rather than cooking too quickly and scrambling. We want custard, not scrambled eggs.
Vanilla is a must in any homemade ice cream recipe, especially this Strawberry Ice Cream recipe. Vanilla brings out the flavors in the cream, sugar, and especially the fresh strawberries. Using a quality pure vanilla is the best way to enhance the flavors in recipes and my favorite is always Rodelle. I used the Natural Vanilla Paste for this recipe and I love it.
You can order Rodelle Vanilla and have it sent right to your front door. Head to the Rodelle site or to their Amazon store to get the best Vanilla!
Check out the recipe and video below and leave a comment to let me know what you think!
Homemade Strawberry Ice Cream made with a classic custard base. Creamy and smooth texture mixed with the sweet taste of summer strawberries and a hint of vanilla.
3 cups Half and Half
2 cups Sugar
2 teaspoons Pure Vanilla Extract (or 1 tsp. Natural Vanilla Paste)
9 whole Large Egg Yolks
3 cups Heavy Cream
1 lb. Strawberries, sliced
2 Tablespoons Sugar
In a medium size saucepan on medium-low heat, stir together the half and half, 2 cups of sugar and Vanilla extract. Heat until hot and lightly simmering, but not boiling.
While the half and half mixture is heating, whisk the egg yolks for about 2 minutes until they start to get slightly lighter in color.
Next, use a ladle to scoop some of the half and half mixture and then slowly drizzle it into the bowl of egg yolks. Whisk constantly at the same time you are pouring. Add another ladle of the mixture to the egg yolks and continue to whisk. Repeat with two more ladles of the half and half mixture. This process tempers the egg yolks with the hot mixture and avoids over cooking the eggs.
Now pour the tempered mixture back into the rest of the half and half mixture in the saucepan and stir together slowly on low heat for about 2 minutes or until the mixture is thick enough to coat the back of a wooden spoon.
Add the heavy cream and gently stir to combine. Cover and refrigerate this mixture for at least 2 hours.
While the mixture is chilling, combine the strawberries and 2 Tablespoons of sugar then blend with an immersion or regular blender or a single serving blender as well. Puree until almost smooth. I like to leave some of the strawberries in pieces.
Add the strawberries into the chilled custard mixture and stir together.
Pour the mixture into an ice cream maker and churn according to your ice cream maker’s instructions. Mine takes about 20-25 minutes. This recipe makes a good amount of ice cream, so you can always half the recipe to make less.
Once churned to a soft serve consistency, transfer into a freezer safe container and store in the freezer.
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