If summer had a flavor, this would be it. Homemade Strawberry Ice Cream made with ripe berries and a custard base so smooth and rich, it coats your spoon like velvet with the kind of creamy sweetness you’ll crave long after your bowl is empty. It is not fussy or fancy. Just pure, old-fashioned pleasure in every bite.
This Homemade Strawberry Ice Cream may be one of the best things about summer. In my book, it ranks right up there with watching fireflies, walking through cool green grass in your bare feet, and watching waves crash on the beach. It’s the epitome of summertime, and a treat I look forward to indulging in a few times during the season.
I remember when my sisters and I were little girls, and Mama would make homemade ice cream for us. That ice cream was worth every minute of the work it took to produce it. And it did take some work. Of course, Mama did all the kitchen work, but we girls were pressed into service to do the churning.
We had an old blue wooden ice cream churn. It was a manual churn. No electric motor. Nope. Mama would fill the canister with the ice cream mixture, put the dasher in, and close it up. Then the canister was placed in the churn just so, and the churn was layered with crushed ice and rock salt.
Now, the thing about our churn was that one of the clasps that held the crank mechanism on the sides was broken. No problem! We just put a towel on top of the churn, and one of us sat on top to hold it down while the other two took turns cranking.
I’ll tell you something. Making ice cream with a manual churn is not an instantaneous process. You had to turn that crank for a good 30 to 45 minutes, so when one of us tired out, another would take a turn while the first one sat on top of the churn. It was a lot of fun until the handle became hard to turn when the ice cream hardened. If I remember right, Daddy usually had to take over and finish the last few minutes for us.
Was it worth it? You bet! That homemade ice cream was a pure delight. Joy in a spoon. Sometimes, it was plain vanilla; sometimes, it was peach, and once in a great while, it may have been strawberry. Probably very much like this recipe. Be warned, however, that this is not diet food. Oh, no. This is rich. Creamy. Decadent. Ice Cream. Yum!
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop/Churn
Total Time: 30 Minutes (plus overnight chilling time)
Servings: 12
Primary Ingredient(s): Strawberries, sugar, whole milk, heavy cream, eggs, vanilla
Skill Level: Moderate
What You’ll Like About This Recipe
- It’s made the old-fashioned way using a real custard base with egg yolks and cream.
- There are no artificial colors or flavors here. Just fresh, ripe strawberries.
- I’ll give you instructions for how to make it even if you don’t have an ice cream churn.
Ingredient Notes
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- Fresh strawberries – I recommend juicy, ripe, sweet strawberries for the best flavor. Frozen berries just don’t work out the same.
- Whole milk and heavy cream – Do not substitute with low-fat dairy. The richness of this recipe comes from using both full-fat milk and heavy cream.
- Vanilla bean – Using a real vanilla bean infuses the base with deep flavor. If needed, you can substitute one tablespoon of good quality vanilla extract, such as Neilsen-Massey bourbon vanilla.
- Egg yolks – Egg yolks give the ice cream its signature rich, custard base. They thicken the mixture and create that luscious, spoon-coating texture.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Homemade Strawberry Ice Cream
- Start by washing the strawberries well. Hull them and chop them into small pieces.
- Add the strawberries to a bowl and sprinkle two tablespoons of sugar over them. Give them a toss to make sure the sugar coats everything evenly. Set them aside while you work on the base.
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- In a heavy-bottomed saucepan, combine the milk, heavy cream, and the vanilla bean split lengthwise. Warm the mixture over medium-high heat until it is almost boiling, then take it off the heat. Let it steep for 20 minutes so the vanilla can do its work.
- In a separate large bowl, whisk the egg yolks with the ¾ cup of sugar. Whisk until the yolks turn pale and thicken slightly.
- Take out the vanilla bean and slowly pour the warm cream mixture into the egg yolks, whisking the whole time so you do not scramble the eggs. Once combined, pour it all back into the saucepan.
- Set the pan back over medium-high heat and stir constantly until the custard thickens enough to coat the back of a spoon. Pull it off the heat and let it cool.
- Crush the strawberries using either a fork for a chunkier texture or a blender for something smoother. Stir them into the cooled custard mixture.
- Chill the mixture in the refrigerator until it is completely cold, at least 8 hours or overnight. Once chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. When finished, transfer to a container and freeze for 3 to 4 hours before serving.
👉 PRO TIP: To make the ice cream without a churn, pour the mixture into a large freezer-safe container. Every couple of hours, pull it out and beat it with an electric mixer or pulse it in a food processor. Beating the mixture keeps the texture smooth and prevents ice crystals from forming. Repeat three or four times until it sets completely.
Recipe Tips
- Use the best berries you can find. This recipe is all about a rich custard base and perfectly ripe strawberries. Look for berries that are deep red, fragrant, and sweet.
- Don’t skip the chilling time. The custard base needs to be fully cold before you churn it. Rushing this step can lead to an undesirable texture.
- Keep the custard moving. When cooking the dairy and egg mixture on the stove, stir constantly. It only takes a few minutes to thicken, and you don’t want to risk scorching.
- Adjust the texture of the berries to your liking. You can mash the strawberries by hand for a chunkier bite or blend them smooth if you prefer a more uniform ice cream.
How to Store Ice Cream
Homemade ice cream doesn’t have any stabilizers like commercial ice cream, so it is best enjoyed within one to two weeks. After that, the texture will start to get icy. Store it in a flat, airtight container and keep it at the back of the freezer where the temperature stays steady.
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Questions About Homemade Strawberry Ice Cream
Frozen strawberries break down and turn mushy when they thaw, which gives the finished ice cream a dull color and an uneven texture. Fresh berries hold their shape better and keep the flavor and color bright. If you want beautiful, creamy strawberry ice cream, fresh is the only way to go.
Press plastic wrap or parchment paper directly onto the surface of the ice cream before you seal the container. Keep it stored in the coldest part of the freezer, and try not to let it soften and refreeze.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Homemade Strawberry Ice Cream
Ingredients
- 1 ½ pounds fresh strawberries
- 2 tablespoons sugar
- 2 cups whole milk
- 2 cups heavy cream
- 1 vanilla bean
- 10 egg yolks
- ¾ cup sugar
Instructions
- Wash, hull, and chop the strawberries.1 ½ pounds fresh strawberries
- Put the strawberries in a bowl and sprinkle over the two tablespoons of sugar. Toss to distribute the sugar throughout the berries and set aside until needed.2 tablespoons sugar
- Add the milk, heavy cream, and vanilla bean (split down the middle) to a heavy bottomed saucepan. Bring the cream and milk mixture nearly to a boil over medium-high heat. Take the pan off the heat and leave it to infuse with the vanilla bean for 20 minutes.2 cups whole milk, 2 cups heavy cream, 1 vanilla bean
- In a large bowl, whisk the egg yolks with the 3/4 cup sugar until the yolks are thickened and pale yellow in color.10 egg yolks, ¾ cup sugar
- Remove the vanilla bean from the milk and cream mixture and gradually pour the mixture into the egg yolks while whisking constantly.
- Pour the combined mixture back into the pan and cook, stirring constantly, over medium-high heat until thickened. Remove from the heat and set aside to cool.
- Crush the strawberries and pour into the cooled cream/milk/egg mixture. Stir to combine.
- Place the mixture in the refrigerator until thoroughly chilled (overnight is best). Pour into a prepared ice cream churn and process according to the manufacturer’s directions. When churning is finished, remove the ice cream to a container and place in the freezer for 3-4 hours before serving.
Notes
- To freeze without an ice cream maker or churn, place the mixture in a large plastic container. Remove the container from the freezer every 2-3 hours and beat with an electric mixer or in a food processor (this prevents ice crystals from forming). Repeat 3 or 4 times or until the ice cream is frozen.
- The ice cream is best enjoyed within one to two weeks. Store it in a flat, airtight container and keep it at the back of the freezer where the temperature stays steady.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 9, 2013. It has been updated with new photos and additional information.
I have a 6 quart electric freezer. Do I need to double this recipe to make 6 quarts? I am just not sure how much this recipe makes. Thanks!
Hi Karan – most ice cream churns’ instructions say to fill the canister no more than half full of the liquid ice cream mixture, meaning that you’d need no more than about 3 quarts of mixture. Since this recipe makes approximately 1 1/2 quarts of mixture (4 cups of milk and cream plus strawberries and egg yolks) I’d say that, yes, you should double the recipe for your ice cream freezer.
YUM! I love strawberries and ice cream, so this is a win-win. Thanks so much for sharing. HUGS!
I have been wanting to try strawberry ice cream! This sounds so fresh and yummy!
Amanda – this is one of the best strawberry ice cream recipes I’ve ever made. It is absolutely delicious. And very rich!
Strawberry Ice Cream is my favorite. Ours sounds so rich and delicious!
I need to go pick more strawberries and make this! Yum!
There’s definitely nothing quite like strawberry ice cream… especially if it’s homemade! This sounds awesome!
Nope, nothing at all like it! I always look forward to a dish or two in the summer :-)
Yum – there’s nothing better than homemade ice cream. :)
I agree, Jen! It’s definitely a pleasure that’s occasionally worth the extra calories.
I want a scoop!
And I’d love to share a scoop with you, Maria!
This looks wonderful. You did not have to turn that freezer for many times before we purchased an electric one. The hand cranked freezer made the best ice-cream though. I am going to make some
about two Sundays from now. Don’t you want to come and help???
I kinda wish I had one of those old hand crank freezers. You’re right – it did make the best ice cream!
This post takes me back home enjoying summers at my Grandma and Grandpas! My grammy used have one of those old style ice cream makers where it churned away! I believe strawberry was my favorite flavor too, sooooo delicious!!! Your ice cream looks fabulous! Hugs, Terra
Thanks so much for your comment, Terra! I really love being able to remind people of lovely childhood memories like yours. All the best!
I agree – fresh home made ice cream is a pure joy, especially in summer!
Isn’t it, though? And the flavors are truly endless.
Yes, the churn was blue, and yes, one of the brackets was missing. I was grown before I realized that not everybody in the world had to take turns sitting on the churn to make ice cream. Think about it. If it had not been a “two girl” operation, it would have been punishment to have to sit there alone and churn. But since it took two of us, there was always somebody with whom to talk, and to anticipate that cold heaven to come.
Some folks say that you are supposed to cure homemade ice cream in the freezer for a few hours before you eat it. Do you know of anyone with that much will power?
Thanks for reminding me.
Miss P
I wouldn’t mind helping somebody churn ice cream even today. It’s a lovely opportunity for a chat. And no. I have never known anybody who could leave the ice cream in the freezer to cure. I’d rather have mine soft-serve anyway :-)
Homemade ice cream is amazing and this looks wonderful!
Thanks Angie! It’s a really rich, delicious, luxurious dessert.