Description
Creamy homemade strawberry ice cream delivers pure summer sweetness with fresh strawberries blended into a smooth, rich base. Cool dessert lovers will savor each spoonful of this luscious, berry-packed treat straight from a classic Italian gelato tradition.
Ingredients
Scale
Main Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 cups fresh strawberries
Flavor Enhancers:
- 1 tsp vanilla extract
- 1/4 tsp salt
Optional Garnish:
- 2 tbsp fresh strawberries (for topping)
Instructions
- Wash and hull strawberries, then puree them in a blender until smooth and vibrant.
- Whisk egg yolks and sugar in a medium bowl until the mixture becomes pale and creamy.
- Heat milk and cream in a saucepan over medium heat until it reaches a gentle simmer, about 175°F.
- Gradually stream the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Pour the combined mixture back into the saucepan and cook over low heat, stirring continuously until the custard thickens and coats the back of a spoon, approximately 5-7 minutes.
- Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl.
- Stir in vanilla extract and salt, then fold in the strawberry puree until fully incorporated.
- Cover the mixture and refrigerate for at least 2 hours or until completely chilled.
- Churn the cold mixture in an ice cream maker according to manufacturer’s instructions, typically 20-25 minutes.
- Transfer the churned ice cream to a freezer-safe container and freeze for 2-3 hours until firm.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly.
- Garnish with fresh strawberry pieces and serve immediately.
Notes
- Use ripe, sweet strawberries for the most intense flavor and vibrant color in your homemade ice cream.
- Strain the strawberry puree through a fine-mesh sieve to remove seeds and create an ultra-smooth texture.
- Temper egg yolks carefully by slowly adding hot cream to prevent scrambling and ensure a silky custard base.
- For a dairy-free version, substitute coconut milk and cream, which will add a subtle tropical undertone to the strawberry ice cream.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 25 g
- Sodium: 40 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 150 mg