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    You are here: Home / Fruit ice cream / Strawberry ice cream

    Strawberry ice cream

    Published: Jan 24, 2020 · Modified: Oct 25, 2020 by Sarah Brooks

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    45 degree view of scoops of strawberry ice cream in a green bowl with strawberries in the bowl and strawberries scattered around it, on a white background, with text overlay, strawberry ice cream and KCAEIC.

    This classic strawberry ice cream recipe makes it easy to make this much loved ice cream at home. With fresh, luscious berries it is bursting with strawberry flavour.

    45 degree view of scoops of strawberry ice cream in a green bowl with strawberries in the bowl and strawberries scattered around it, on a white background.
    Jump to:
    • Ingredients
    • How to make strawberry ice cream
    • How to serve
    • How to store
    • Looking for more yummy dessert recipes?
    • 📋 Recipe
    • 💬 Comments

    The inspiration for this ice cream came from my boss as work who passed his recipe on to me. He's not the kind of person you'd expect to be swapping ice cream recipes with but he makes delicious ice cream. After making the recipe a number of times I decided to give it a Keep Calm and Eat Ice Cream makeover. The result is an ice cream that's bursting with strawberry flavor but still scoopable from the freezer. This homemade ice cream recipe will help you make this delicious strawberry ice cream at home. And if you're a fan of berry ice cream you may want to try making my raspberry ice cream.

    Don't have an ice cream maker? Try making my no churn strawberry ice cream, delicious and no ice cream machine needed!

    Ingredients

    strawberry ice cream ingredients, vanilla essence, eggs, cream, whole milk, white sugar, lemon juice and strawberries.

    Strawberries: this recipe uses beautiful fresh strawberries. Its best made in peak season when strawberries are at their freshest and juiciest. You can sometimes get 'jaming' strawberries which are cheaper and a little less pretty but will work perfectly fine in this recipe.

    Cream: this recipe uses thickened cream. You could also use heavy cream or heavy whipping cream. Whatever you use needs to have a fat content of about 35%.

    Milk: this recipe uses full fat milk with a fat content of about 3.5%.

    White sugar: is best for this recipe or you could use castor sugar, or at a pinch raw sugar, just make sure its dissolved properly when cooking your custard. I don't reccomend other sugars in this recipe as they will compete with the bright strawberry flavours.

    Eggs: this recipe uses egg yokes from large eggs (approx 2oz/55gms per egg including shells before seperating). You can put aside the egg whites to use in another recipe, such as my pretty rainbow meringues.

    Vanilla essence: you can use real or immitation vanilla essence in this recipe as your tastes and budget allows.

    Lemon juice: this recipe uses freshly squeezed lemon juice to add some brightness. Do not be tempted to use bottled lemon juice, it won't taste the same.

    Glucose syrup (optional): a little bit of glucose syrup will significantly improve the texture and scoopability of your ice cream. If you can't get glucose syrup you can use the same amount of light corn syrup or dextrose powder. If it all possible its best to measure this with a kitchen scale. If you add to much you're ice cream won't churne or freeze.

    How to make strawberry ice cream

    If using a double boiler, put the water onto boil. Put the milk into a seperate small saucepan and put in on warm to simmer.

    Seperate eggs and put egg whites aside for another recipe, such as my pretty rainbow meringues. Put the egg yokes and sugar for base into a bowl. Beat together with an electric hand mixer untill mix goes from deep yellow to pail almost white and creamy. To temper the egg yokes slowly add the warmed milk to the sugar and yokes at bit at a time, mixing well in between.

    • Adding egg yoke, sugar and milk mix to double boiler on stove.
    • Adding cream to egg yoke, sugar and milk mix in double boiler on stove.
    • adding vanilla to mix in double boiler.
    • adding glucose syrup to double boiler

    Once fully combined pour into the double boiler. Add the cream, vanilla and glucose syrup if using. The double boiler is option but it makes it much easier to cook custard ice cream bases. It evens out the temp and makes it less likely to curdle.  I was using a metal bowl over a pot until I found this awesome insert that fits perfectly into my large pot.  No more burnt fingers or trying not to dip the pot holders into the mix! 

    If you're not using a double boiler put the mix into a pot and have the heat on very low. You will need to watch if very carefully to prevent it catching and curdling.

    • checking custard to for doneness, custard is sticking to spadular with visable line in it after running your finger through it.
    • Pouring ice cream mix into heat proof metal jug.

    Simmer gently and stir stir stir 'until it coats the back of a spoon', stiring frequently and ensuring to scrape the bottom and sides.  Basically until it holds the line when you run your finger through it. Remove from heat and allow to cool slightly, then transfer to a large heatproof container. Put in fridge while you make the strawberry mix.

    • chopping strawberries with sharp knife.
    • strawberry pieces in mini food processor ready to blitz.
    • top down view showing blitzed stawberries being strained in a metal strainer over a glass mixing bowl.

    Hull the strawberries and cut into quarters.  Blitz in a food processor then pass through a sieve to get out the seeds.  

    • adding blitzed strawberries to pot on stove.
    • adding sugar to strawberry mix in pot on stove.
    • adding lemon juice to strawberry mix in pot.
    • adding strawberry mix to ice cream base in heat proof jug.

    Add to a small pan with sugar and simmer till the mix thickens up and becomes jammy and has reduced to about 1 and a half cups (400mls). Allow to cool slightly.   Add the strawberry mix to the rest of the base. Put in fridge for at least four hours or until well chilled.

    • Top down view of strawberry ice cream churning in ice cream machine.
    • churned ice cream in churning bowl on a chopping board.

    Put your ice cream storage container into the freezer to chill. If you are using a self chilling churner turn it on ten mins before to chill.  Churn the ice cream. It will be the consistency of soft serve when done.

    Transfer to chilled storage container and freeze for four hours or untill firm.

    How to serve

    close up side view of scoop to slightly melted strawberry ice cream, with strawberry compote dripping over it and over the edge of the ramakin, on a white background.

    To serve this ice cream remove from the freezer, scoop and enjoy. Fabulious on its own, or with some of my strawberry compote drizzled over the top. Delicious!

    How to store

    Store this ice cream in a sealed, airtight container in the freezer for upto two weeks. After this the ice cream may start to become a little icy, but it will still be delicious.

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    strawberry ice cream in pan being scooped with old fashioned metal and yellow plastic ice cream scoop, with bowl of strawberries in the background.

    Looking for more yummy dessert recipes?

    Why not try making

    • No churn strawberry ice cream
    • Strawberry sundae
    • Strawberry popsicles
    • Strawberry rhubarb tartlets
    • Strawberry compote (strawberry sauce)

    Follow me on Facebook or Pinterest for many more delicious recipes!

    45 degree view of scoops of strawberry ice cream in a beige ramakin with strawberries scattered around it, on a white background.

    📋 Recipe

    Close up side view of scoop of strawberry ice cream in a beige ramakin, with strawberries in the background.

    Strawberry ice cream

    Author: Sarah Brooks
    This classic stawberry ice cream recipe makes it easy to make this much loved ice cream at home. With fresh, luscious berries it is bursting with strawberry flavour.
    5 from 4 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Plus chilling time 4 hrs
    Total Time 5 hrs
    Course Dessert, Snack
    Cuisine American
    Servings 6 serves (⅔ cup each), approx.
    Calories 345 kcal

    Equipment

    • ice cream churner
    • immersion blender with chopping bowl attachment or food processor
    • double boiler (optional)

    Ingredients

    • 1 cup (250mls) whole milk
    • 4 egg yokes from large eggs, 2oz or 55gms each.
    • ½ cup (110gms) white sugar for base
    • 1 cup (250mls) thickened cream
    • 1 teaspoon vanilla essence
    • ½ tablespoon (15gms) glucose syrup
    • 1.1 lbs (500gms) very ripe strawberries
    • ¼ cup (55gms) white sugar for strawberries
    • 1 tablespoon freshly squeeze lemon juice

    Instructions
     

    • Mix milk to a small saucepan.  Simmer until warm, but don’t boil.
    • Beat egg yolks and ½ cup sugar together until pale.
    • Slowly mix milk and cream mix into sugar and egg yolk mix, stirring properly in between,
    • Put mix back into saucepan or double boiler.  Add cream, vanilla and glucose syrup if using.
    • Slowly simmer, mixing regularly, until mix ‘coats the back of a spoon’.  Watch carefully or it will curdle.
    • Remove from heat and allow to cool, before transfering to a heat proof container. Cover and chill in fridge.
    • Hull strawberries and blitz.  Strain and add to pan with ¼ cup sugar.  Simmer on a low heat, stiring reguarly until you have about 1 and ½ cups (400mls).
    • Remove from heat. Add lemon juice to stawberry mix and stir well.
    • Transfer to base in heat proof container. Cover and chill in fridge.
    • Put your storage container in the freezer to chill. If using a self refrigerating ice cream churner switch on about ten minutes before churning, otherwise take the churning bowl out of the freezer right before churning.
    • Churn the ice cream. It will be the consistency of soft serve when done.
    • Transfer to pre chilled container. Cover and freeze for about four hours untill firm, or over night.
    • To serve remove from freezer, scoop and enjoy! If you have not added the glucose syrup you may need to leave it on the bench for a few minutes to soften up before scooping.

    Nutrition

    Calories: 345kcalCarbohydrates: 41gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 179mgSodium: 34mgPotassium: 241mgFiber: 2gSugar: 37gVitamin A: 827IUVitamin C: 50mgCalcium: 104mgIron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: creme anglaise ice cream base, ice cream machine
    Tried this recipe?Let us know how it was!

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    45 degree view of scoops of strawberry ice cream in a green bowl with strawberries in the bowl and strawberries scattered around it, on a white background, with text overlay, strawberry ice cream and KCAEIC.
    78 shares
    • Share20
    • Yummly
    • Tweet

    Reader Interactions

    Comments

    1. Kylie

      October 25, 2020 at 9:06 pm

      5 stars
      Strawberry ice cream is the best! I love this recipe. It’s perfect for when strawberries are in season!

      Reply
    2. Sylvie

      October 25, 2020 at 11:38 pm

      5 stars
      I just got an ice cream machine the other day and have some strawberries in the fridge - I know what I'm making today haha!

      Reply
    3. Robyn

      October 26, 2020 at 1:16 am

      5 stars
      What a delicious sounding ice cream, so much better than store bought ice cream - and great tip about the glucose syrup!

      Reply
    4. Sally

      October 26, 2020 at 8:36 am

      5 stars
      Such a classic ice cream flavour and a perfect use for all the deliciously sweet fresh strawberries!

      Reply

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