Description

Nothing says summer like homemade strawberry ice cream! This recipe gives you two foolproof methods: a rich custard base for traditional ice cream makers, and an easy no-churn version requiring just 5 ingredients.

Using fresh strawberries (never artificial flavoring!), this dessert is creamy, bursting with berry flavor, and customizable to your sweetness preference. Perfect for BBQs, birthdays, or beating the heat!

Ingredients

Custard Base (Traditional):

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
6 large egg yolks
1 tbsp vanilla extract
¼ tsp salt

Strawberry Component (Both Versions):

1 lb fresh strawberries, hulled & chopped
¼ cup sugar (adjust to berry sweetness)
1 tbsp lemon juice

No-Churn Shortcut:

2 cups heavy cream, cold
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract

Instructions

Step 1: Macerate the Strawberries

Toss chopped strawberries with ¼ cup sugar and lemon juice.
Let sit 30 minutes, then mash with a fork or blend into a chunky puree.

For Custard Base (Ice Cream Maker):

Step 2: Heat Dairy

Warm cream, milk, and ½ cup sugar in a saucepan until steaming (not boiling).

Step 3: Temper Eggs

Whisk egg yolks with remaining ¼ cup sugar.
Slowly pour 1 cup hot cream into yolks while whisking.

Step 4: Thicken Custard

Return mixture to saucepan. Cook on low heat, stirring constantly, until it coats the back of a spoon (170°F).
Strain into a bowl, add vanilla and salt, then chill 4+ hours.

Step 5: Churn

Mix custard with strawberry puree, pour into ice cream maker, and churn 25-30 minutes.
Transfer to a container and freeze 4+ hours.

For No-Churn Version:

Step 2: Whip Cream

Beat heavy cream to stiff peaks.

Step 3: Fold

Gently mix in condensed milk, vanilla, and strawberry puree.

Step 4: Freeze

Pour into a loaf pan, swirl extra puree on top, and freeze 6+ hours.