The Ultimate Homemade Strawberry Ice Cream: A Refreshing Summer Treat

Prep Time: 20 minutes
Cook Time: 10 minutes (for the base)
Total Time: 4 hours (for chilling and freezing)
Servings: 6-8 servings
Calories per Serving: 250-300 calories (approx.)

Course: Dessert
Cuisine: American

Summary

Summer is the perfect time to indulge in a homemade dessert, and nothing beats a scoop of rich, creamy strawberry ice cream. This homemade strawberry ice cream recipe will take your summer dessert game to the next level. With fresh, juicy strawberries blended into a smooth, velvety custard base, this treat is not only a refreshing way to beat the heat but also a delightful way to enjoy the natural sweetness of strawberries. Whether you’re hosting a summer gathering or enjoying a quiet evening, this strawberry ice cream is sure to satisfy your sweet cravings.

Ingredients

• 2 cups fresh strawberries (hulled and halved)
• 1 cup granulated sugar
• 2 teaspoons fresh lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt

Equipment

• Ice cream maker
• Medium saucepan
• Mixing bowls
• Whisk
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Fine mesh strainer (optional, for smoother texture)
• Freezer-safe container for storing

Instructions

Step 1: Prepare the Strawberry Puree

1. Start by placing your fresh strawberries in a mixing bowl. Mash them lightly with a fork or potato masher to release some of the juices.
2. Add ½ cup of granulated sugar and lemon juice to the strawberries. Stir gently to combine, then set aside for 15 minutes. This helps to macerate the strawberries, bringing out their natural sweetness and creating a juicy base.
3. After the strawberries have softened and released their juices, blend the mixture until smooth using a blender or food processor. For an even smoother texture, you can strain the puree through a fine mesh strainer to remove seeds. Set the strawberry puree aside.

Step 2: Make the Ice Cream Base

1. In a medium saucepan, combine the remaining ½ cup of sugar with the whole milk. Warm the mixture over medium heat, stirring occasionally until the sugar dissolves completely and the milk is heated but not boiling.
2. In a separate mixing bowl, whisk the egg yolks until they are smooth and slightly lighter in color. Slowly pour a small amount of the warm milk into the egg yolks while whisking constantly. This process is known as tempering and helps prevent the eggs from curdling.
3. Gradually add the egg yolk mixture back into the saucepan with the remaining milk. Continue to cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula.
4. Cook the mixture until it thickens slightly and coats the back of the spoon (about 10 minutes). Be careful not to let it boil. Once thickened, remove from heat and stir in the vanilla extract and pinch of salt.

Step 3: Chill the Custard

1. Transfer the custard to a clean bowl and allow it to cool to room temperature. Once cooled, cover it with plastic wrap, ensuring the wrap is in direct contact with the custard to prevent a skin from forming.
2. Refrigerate the custard for at least 2-3 hours, or until it is thoroughly chilled. This will help develop the flavors and ensure the ice cream freezes properly.

Step 4: Combine the Strawberry Puree and Custard

1. Once the custard is chilled, stir in the strawberry puree. Mix thoroughly until you have a consistent color and texture.
2. At this point, you can taste the mixture and adjust the sweetness if needed by adding a little more sugar or lemon juice to balance the flavors.