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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
Prep Time 30 minutes
Cook Time 30 minutes
Plus chilling time 4 hours
Total Time 5 hours
Course Dessert, Snack
Cuisine American
Servings 6 serves (⅔ cup each), approx.
Calories 345 kcal


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


  • 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


  • 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.


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
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