Double Strawberry Ice Cream

This luscious homemade ice cream is made with pureed strawberries and swirled with a fresh strawberry syrup just before freezing.

Double Strawberry Ice Cream
Servings: 8 Prep 15 mins Chill 3 hrs Freeze 4 hrs or overnight Cook 12 mins


  • 2 cups heavy cream
  • 1 cup plus 1/2 cup sugar
  • 4 large egg yolks
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 quart strawberries, hulled and cut into 1/2-inch slices

Make It

1. In medium-size heavy saucepan, combine heavy cream, 1 cup sugar, egg yolks and salt. Heat over medium-low heat, stirring constantly with wooden spoon, until mixture registers 160 degrees F on instant-read thermometer, 12 to 14 minutes. Strain mixture through fine sieve into bowl. Stir in vanilla. Cover; refrigerate custard until well chilled, 3 hours or overnight.

2. Meanwhile, in same saucepan, combine strawberries and remaining 1/2 cup sugar. Bring to boiling over medium-high heat; boil, uncovered, 3 minutes or until syrupy. (You should have about 1-2/3 cups.) Cover; refrigerate until ready to use.

To finish:

3. Puree 1 cup strawberry mixture in food processor (keep remaining refrigerated); stir pureed strawberries into chilled custard. Freeze in ice-cream maker according to manufacturers directions. Transfer to shallow 2-1/2-quart container. Dollop remaining strawberry mixture on top; run metal spatula through to swirl. Cover; freeze 4 hours.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 403, Fat, total (g): 25, chol. (mg): 188, sat. fat (g): 15, carb. (g): 44, fiber (g): , pro. (g): 3, sodium (mg): 76, Percent Daily Values are based on a 2,000 calorie diet.