Creamy Homemade Strawberry Ice Cream

Creamy Homemade Strawberry Ice Cream

Modified from here
Makes about a quart

creamy homemade ice cream


For the Strawberry Flavor
1lb fresh strawberries
1 tbsp balsamic vinegar
2 tbsp sugar

For the Ice Cream Base
1 cup whole milk
1 cup heavy cream
1 tsp vanilla extract
5 egg yolks
3.5oz sugar (a little less than 1/2 cup)


For the Strawberry Flavor
Preheat the oven to 350°F.
Remove the stems from the strawberries and cut them in half. Add them to a small mixing bowl. Add in the balsamic vinegar and sugar and toss to coat.
Place the strawberries on parchment paper on a cookie sheet.
Roast the strawberries until soft - about 20 minutes.
When the strawberries are soft, mash them and set aside to cool.

For the Ice Cream Base
Before starting to make the ice cream base half fill a large mixing bowl with iced water. Set aside.
In a medium pan over a medium heat, add in the milk, cream and vanilla extract and bring to a slow boil. Turn down the heat and cover when boiling.
In a medium mixing bowl and the egg yolks and beat. Add in the sugar and beat until pale yellow and smooth.
Temper in the egg mixture. To do this, add a little bit of the hot cream mixture into the egg/sugar mix and beat together. This ensures the egg does not heat up too quickly and turn to scrambled eggs. Add a little more and mix together. Do this a couple of times. By this point you can just pour the egg mixture into the pan.
Slowly heat the mixture up again stirring constantly. Be careful to stir slowly and gently. Making a figure 8 pattern with a spatula works well.
The base is ready when it has thicken a little and it leaves a clean channel on the spatula when you swipe down the length of it.
Sieve the mixture into a medium mixing bowl and immediately place the mixing bowl in the ice bath you created earlier. Stir the mixture gently until it is no longer steaming.
Refrigerate the mixture and allow it to cool for a few hours, ideally overnight.
Add the ice cream base and the strawberry flavoring into your ice cream maker and freeze according to the manufacturer's instructions.
Once churned, place the ice cream into a container and freeze for at least 4 hours before serving.
If you don't have an ice cream maker you can simply put it in a container in the freezer and remove it and stir it every 15 minutes for the first 2 hours of freezing.

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