Go Back
+ servings
Scoops of strawberry ice cream in a bowl.
Print Recipe
5 from 1 vote

Strawberry Ice Cream

Churned strawberry ice cream made with fresh strawberries.
Prep Time30 mins
Cook Time20 mins
Chilling Time4 hrs
Total Time4 hrs 50 mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 292kcal
Author: Kathy


  • 2 cup heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 4 egg yolks
  • 2 ½ cups diced strawberries
  • ¼ cup sugar
  • 1 teaspoon vanilla


  • Combine milk, cream, sugar and salt in a sauce pot and place over medium heat. Stir often to avoid scorching
    2 cup heavy cream, 1 cup whole milk, ¾ cup sugar, ¼ teaspoon salt
  • Separate egg yolks from whites and whisk yolks for 1-2 minutes until they are light in color. You will not use the egg whites in this recipe.
    4 egg yolks
  • Once the milk becomes hot and almost to a simmer, but not boiling, turn off heat
  • Take ¼ cup of the hot milk and slowly whisk into the egg yolks. This tempers the egg yolks so they don't scramble
  • Whisk the egg yolks into the hot milk and return heat to medium
  • Cook until it becomes a custard and temperature reaches 175°- 185° or when the milk mixture begins to thicken and coats the back of a spoon
  • Place a fine sieve over a bowl and strain custard. Cover and store in the refrigerator until fully chilled - at least 4 hours!
  • Cut up strawberries into small pieces and combine with sugar. Cover and refrigerate strawberries. Stir strawberries 1-2 times while chilling to help make certain the sugar is well distributed. The berries will begin to release their juices during this time.
    2 ½ cups diced strawberries, ¼ cup sugar
  • Combine fully chilled custard mixture, strawberries and their juices and vanilla
    1 teaspoon vanilla
  • Add to a fully frozen ice cream mixing bowl and churn for 20-30 minutes until mixture is frozen and thick
  • Remove from churning bowl and place in a freezer container. Cover and freeze for 1-2 hours until ice cream is no longer soft


  • Fully read through recipe instructions before beginning. There are a lot of steps and it helps to know ahead of time what will be happening.
  • Make certain ice cream bowl is fully frozen. My bowl takes at least 12 hours in a deep freeze to fully freeze. If bowl isn't fully frozen, ice cream will not freeze and churn properly.
  • Use the very best strawberries you can find!
  • Soak the strawberries in sugar allowing the juices to be released. Use both the strawberries and the juice in the ice cream.
  • Once ice cream is done churning, remove from churning bowl and freeze in the freezer for 1-2 hours. This helps harden the ice cream.
  • If ice cream is too hard to scoop, let set out at room temperature for 5-10 minutes.
  • Store in a covered container in the freezer
Quick Chill Method:
  • Once the custard is made, strain into a deep bowl. Place the bowl in an ice bath so the sides are covered with the ice water, but there is not danger of the water spilling over the sides into the custard.
  • Stir often until custard is fully chilled
  • Churn ice cream as directed


Calories: 292kcal | Carbohydrates: 26g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 146mg | Sodium: 91mg | Potassium: 132mg | Fiber: 1g | Sugar: 23g | Vitamin A: 847IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 1mg