Homemade Strawberry Ice Cream Recipe

4.40 from 28 votes

Sensational homemade strawberry ice cream enhanced with the richness of heavy cream and speckled with spring berries throughout.

Prep Time30

Cooling and Freeze time6

Total Time6 30

Course: Dessert

Cuisine: American

Servings: recipes

Calories: 492kcal

Beat eggs and egg yolks in a medium sized bowl. Next add sugar to the bowl and whisk together.
Add heavy cream and half and half to a large saucepan and heat gently; do not let come to a boil.
Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them. Then while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
Remove from heat and add strawberry puree, vanilla extract and food coloring. Strain through a fine-mesh sieve (to catch any cooked egg pieces) and chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature. Then cover with plastic wrap and move into the refrigerator until completely cold, about 2-3 hours.
Add your mixture to an ice cream maker according to the manufacturer's instructions and freeze.
Store in freezer while not serving.

Chill your mixture until completely cool. I’ll say it one more time for the people in the back. Completely cool.