Fresh and fruity, strawberry ice cream is a summer classic. The key is to use ripe strawberries at their peak for vibrant color and natural sweetness.
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- ¾ cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- Prepare strawberries
Puree strawberries with half the sugar and lemon juice. Set aside. - Cook base
Heat cream, milk, and the remaining sugar until steaming. - Whisk yolks
Beat yolks, temper with hot cream, and return to the saucepan. Cook until thickened. - Combine mixtures
Let custard cool, then stir in strawberry puree. - Chill
Refrigerate for 4–6 hours. - Churn
Freeze in an ice cream maker.
Tips
- Add chunks of strawberries for texture.
- For extra pink color, a tiny drop of beet juice works naturally.
- Avoid underripe strawberries—they taste watery.
Uses
- Perfect in cones.
- As filling for sponge cakes.
- Layered in parfaits with whipped cream.
