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Strawberry Ice Cream


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  • 1 pint fresh strawberries, hulled and chopped
  • 1 tbls fresh lemon juice
  • 2 large eggs
  • 1 cup sugar, divided
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1 tsp vanilla extract


Servings 6
Preparation time 20mins
Cooking time 22mins


Step 1

1) Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour.

2) Bring the milk and cream to a low boil in a heavy saucepan. Remove from heat.

3) In a large mixing bowl beat eggs until light and fluffy, about 2 minutes.

4) Gradually add 3/4 cups sugar to eggs, mixing in well.

5) Temper the eggs in the milk/cream mixture by adding eggs slowly (as to not scramble them).

6) Return custard to low heat, stirring occasionally until the custard thickens enough to coat the back of a spoon and temperature reaches 170 degrees (about 6 minutes).

7) Add vanilla and strawberry mixture to custard mix.

8) Refrigerate 1 to 2 hours before putting into ice cream maker.


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