Fresh Picked Strawberry Ice Cream
Capture the essence of summer with this delightful Fresh Picked Strawberry Ice Cream, a homemade indulgence bursting with the vibrant flavor of ripe strawberries. Crafted with fresh berries that are macerated in sugar and lemon juice to enhance their natural sweetness, this creamy dessert combines the richness of a custard base made from heavy cream, whole milk, and egg yolks. Infused with a hint of vanilla and a touch of tartness, the recipe delivers a perfectly balanced treat that’s irresistibly smooth. Whether served in cones, bowls, or atop a warm dessert, this strawberry ice cream is a must-try for anyone craving a classic frozen favorite made from scratch. Perfect for summer gatherings or a simple sweet escape, this recipe proves that homemade truly tastes better.
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Recipe Information
Ingredients
- 2 cups Fresh strawberries
- 0.75 cup Granulated sugar
- 1.5 cups Heavy cream
- 1 cup Whole milk
- 4 Egg yolks
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 0.125 teaspoon Salt
Instructions
Wash the strawberries thoroughly and remove the stems. Cut them in halves or quarters if they are large.
In a medium bowl, toss the strawberries with 1/4 cup of granulated sugar and the lemon juice. Allow the mixture to macerate for 20-30 minutes, stirring occasionally.
Blend the macerated strawberries in a blender or food processor until smooth. Strain the puree through a fine mesh sieve to remove the seeds if desired. Set aside.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and salt. Heat the mixture until it is just about to simmer (do not let it boil).
In a separate medium bowl, whisk the egg yolks with the remaining 1/2 cup of sugar until the mixture is pale and slightly thickened.
Slowly temper the hot cream mixture into the egg yolks by adding a ladleful at a time while whisking constantly. Once about half of the cream mixture is incorporated, pour the entire egg mixture back into the saucepan.
Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heat-proof spatula, until the mixture thickens enough to coat the back of the spoon. This will take about 8-10 minutes.
Remove the custard from the heat and stir in the vanilla extract. Allow the custard to cool slightly before whisking in the strawberry puree. Mix until fully combined.
Cover the custard with plastic wrap pressed directly against the surface to prevent a skin from forming. Refrigerate the mixture for at least 4 hours or overnight until completely chilled.
Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Once it reaches a soft-serve consistency, transfer the ice cream to an airtight container and freeze for at least 2-4 hours for a firmer texture.
Serve the strawberry ice cream in scoops and enjoy!
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 186.2 g | 68% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 177.4 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 348 mg | 27% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
