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Strawberry Ice Cream Delight
TahiraJaved

Creamy Homemade Strawberry Ice Cream

This dreamy strawberry ice cream is packed with juicy strawberries, rich cream, and naturally sweet berry flavor. Smooth, luscious, and irresistibly refreshing, it's the ultimate homemade frozen treat for sunny days and sweet cravings!
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Prep Time 20 minutes
Cook Time 37 minutes
Cooling, Chilling, Churning and Freezing 9 hours
Total Time 9 hours 57 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Strawberries
  • 1 1/2 lb fresh strawberries hulled and quartered
  • 1/3 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • Tiny pinch of fine salt
For the Custard Base
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 2/3 cup granulated sugar divided
  • 5 large egg yolks
  • 2 tbsp honey
  • 1/4 tsp fine salt
  • 1 tsp alcohol free vanilla extract
For Finishing
  • 1/2 cup roasted strawberries reserved from the batch above mashed into chunks
  • Fresh strawberries for serving

Equipment

  • Ice cream maker with frozen bowl churns the base into a smooth, airy texture
  • Instant read thermometer confirms the custard reaches 175°F without scrambling
  • Fine mesh strainer removes any cooked egg bits for a silky base
  • Immersion blender or blender purees the roasted berries until smooth
  • Rimmed baking sheet roasts the strawberries in a single layer
  • Shallow freezer safe container freezes the ice cream quickly and evenly

Method
 

  1. Toss the strawberries with 1/3 cup of sugar, the lemon juice, and the pinch of salt, then spread them on the lined sheet and roast for 20 to 25 minutes, until soft and syrupy at the edges. Cool for 15 minutes.
  2. Scrape the berries and juices into a bowl, mash 1/2 cup into chunks, and blend the rest until smooth. Refrigerate both, covered.
  3. Warm the milk, cream, 1/3 cup of the sugar, and the 1/4 teaspoon salt in a saucepan over medium heat for 5 minutes, until steaming and tiny bubbles ring the edge, about 170°F.
  4. Whisk the yolks, remaining 1/3 cup sugar, and honey for 2 minutes, until pale and thick. Whisk in 1 cup of the hot cream slowly, a spoonful at a time, then pour everything back into the pot.
  5. Cook over medium low heat for 6 to 8 minutes, stirring constantly, until the custard reaches 175°F and coats the back of a spoon so a finger swipe leaves a clean line. Strain it into a bowl, stir in the vanilla, and cool over the ice bath for 15 minutes.
  6. Stir in the smooth strawberry puree, press plastic wrap onto the surface, and refrigerate for at least 4 hours, until the base reaches 40°F or colder.
  7. Churn the base in the ice cream maker for 25 to 30 minutes, until it looks like soft serve, then fold in the mashed strawberry chunks. Scoop into the chilled container and freeze for at least 4 hours, until firm.
    8. Chill the base to 40°F and cook the custard only to 175°F; a lukewarm base freezes icy, and overheated yolks make the ice cream taste eggy.

Notes

  • Freeze the ice cream maker bowl for 24 hours.
  • Roast the berries to remove water for a creamier texture.
  • Temper the container in the fridge for 10 minutes before scooping.
Storage: Freeze airtight up to 2 weeks for the best texture, and refrigerate the base up to 2 days.
Total time excludes freezing the machine bowl for at least 24 hours beforehand. Chill the cooked base to 40°F or colder before churning, and follow the machine’s maximum fill level.
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