Homemade Strawberry Ice Cream

Homemade Strawberry Ice Cream
Yield: 1-1/2 quarts (6 cups) Prep 10 mins Cook 10 mins


  • 2 cups heavy cream
  • 2 cups whole milk
  • 2 cups pureed fresh strawberries
  • 8 egg yolks
  • 1/2 cup sugar

Make It

1. In a medium-sized heavy saucepan, bring cream, milk, and strawberry puree to a boil.

2. Meanwhile, in a large bowl, whip egg yolks with a whisk. Gradually whisk in sugar until thoroughly combined. Slowly whisk the hot cream mixture into the egg yolks and return to saucepan. Over low heat, stirring constantly with a wooden spoon, cook until mixture heavily coats the back of the spoon. Return to bowl and cool over ice cubes and cold water.

3. Strain into a clean bowl and freeze in an ice-cream maker according to the manufacturer's directions. Scrape into a large container and freeze, covered, until needed.

Nutrition Facts

Amount Per Serving: cal. (kcal): 236, Fat, total (g): 19, chol. (mg): 199, sat. fat (g): 10, carb. (g): 13, pro. (g): 4, Percent Daily Values are based on a 2,000 calorie diet.