Homemade Strawberry Ice Cream Recipe

Ingredients

• 340 g (12 oz; 1½ cups)whole milk
• 340 g (12 oz; 1½ cups)double cream
• 5egg yolks
• 227 g (8 oz; 1 cup)granulated sugar
• a pinchsalt
• 15 ml (1 tbsp)vanilla extract
• 35 g (1¼ oz; 2 cups)freeze-dried strawberries
• optionalred food colouring

Instructions

1. 1

   Heat the dairy

   Combine the milk and cream in a small saucepan and heat over medium-high heat until scalding hot. Meanwhile, whisk the egg yolks, sugar, salt and vanilla extract together in a small bowl.

2. 2

   Temper the yolks

   When the milk mixture is scalding hot, pour it into the bowl with the yolks, whisking as you do so.

3. 3

   Cook the custard

   Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly. Continue until it thickens enough to coat the back of a spatula or wooden spoon, without letting it boil. Take it off the heat and pour it into a bowl.

4. 4

   Add the strawberries

   Take a handful of freeze-dried strawberries and crush them in your fist over the bowl, then add them to the custard. Repeat with the remaining berries and stir; they will initially float, then sink as they absorb moisture.

5. 5

   Chill the mixture

   Cover the bowl and chill the custard until very cold, for at least 4–5 hours or overnight.

6. 6

   Churn the ice cream

   Churn the mixture according to your ice cream machine’s instructions. The strawberries should have softened while chilling and will break down as the ice cream churns. If you like, add a few drops of red food colouring to deepen the colour.

7. 7

   Freeze until firm

   Transfer the churned ice cream to a container and smooth it into an even layer. Press a piece of cling film directly onto the surface, cover the container tightly and freeze until firm.

What is strawberry ice cream?

Strawberry ice cream is a frozen dairy dessert flavoured with strawberries; this American-style version starts with a cooked custard made from milk, cream and egg yolks. The result is a rich, smooth base with berry flavour stirred through before churning.

Freeze-dried strawberries are the defining choice here: they bring concentrated fruit flavour without the extra water that fresh berries can add. As they soften in the chilled custard, they become easier to break down during churning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 3g protein, 24g carbs, 13g fat.

The sugar and milk provide much of the carbohydrate, while the cream and egg yolks contribute most of the fat. The egg yolks also supply some protein, with a smaller amount from the dairy. For a more balanced plate, serve a scoop with fresh fruit rather than adding another rich dessert.

Why use a custard base?

Egg yolks help give the mixture its thick, creamy body. Heating the dairy first and then whisking it into the yolks helps combine the ingredients before the custard goes back on the hob.

Gentle heat matters: keep stirring and take the pan off the heat once the custard coats the back of a spoon. Boiling can spoil its smooth texture.

Working with freeze-dried berries

Crush the berries over the bowl so the pieces fall straight into the custard. Stir them in even if they float at first; they will sink as they take up moisture.

The berries soften during the long chill, then break down further in the ice cream machine. A few drops of optional food colouring can adjust the shade, but it is not needed for flavour.

Chill thoroughly before churning

The custard needs at least 4–5 hours in the fridge, or an overnight chill, until it is very cold. This is a key part of the recipe, so allow for it when planning the total time.

Churn according to the instructions for your machine. Different machines have different settings, so follow the maker’s guidance rather than relying on a fixed churning time.

How to tell when it is ready

On the hob, the custard is ready when it coats the back of a spatula or wooden spoon; it should not reach a boil. Stir constantly so the mixture heats evenly.

After churning, transfer the ice cream to its container, smooth the top and cover the surface directly with cling film. Freeze until firm enough to scoop.

Serving and pairings

Let the container stand briefly at room temperature if the ice cream is too firm to scoop easily. Use a warm, dry scoop for neater portions.

Serve it on its own or alongside a slice of plain cake, a warm fruit crumble or fresh strawberries. Keep other flavours simple so the strawberry custard remains the focus.

Recipe notes & tips

• Whisk the yolks, sugar, salt and vanilla together before the hot milk mixture is ready.
• Stir the custard constantly as it cooks over medium-low heat.
• Do not let the custard boil; remove it from the heat once it coats a spoon.
• Give the mixture the full chilling time so it is very cold before churning.
• Press cling film directly onto the ice cream surface before covering the container.

Variations

• Berry pieces: reserve a few freeze-dried strawberries and stir them in near the end of churning.
• Vanilla-forward: keep the strawberry amount as written and let the vanilla remain prominent.
• Deeper colour: add a few drops of red food colouring during churning, as in the method.
• Strawberry topping: serve each scoop with sliced fresh strawberries.
• Ice cream sandwich: soften the ice cream slightly and serve between plain biscuits.

Common mistakes to avoid

• Boiling the custard: keep it below a boil and remove it once it coats the back of a spoon.
• Stopping the chill early: wait at least 4–5 hours or chill overnight until the mixture is very cold.
• Expecting berries to sink immediately: stir them in and allow time for them to absorb moisture.
• Skipping the constant stirring: keep the custard moving as it thickens over medium-low heat.
• Leaving the surface uncovered: press cling film against the ice cream before sealing the container.

How to store

Store the ice cream in a tightly covered container in the freezer, with cling film pressed directly against the surface. It is best eaten within about 2 weeks for good texture; it does not need reheating.

Frequently asked questions