This homemade Strawberry Ice Cream is very creamy and it's made with fresh strawberries. It is 1000 times better than store bought!
I love this strawberry ice cream, but the reason I'm sharing this recipe with you today is because an amazing recipe for Neapolitan Ice Cream Cake needs this ice cream. Of course, you can use store-bought strawberry ice cream, but this one is much much better. And I'm sure you'll love it!
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🥚 Is this strawberry ice cream recipe with eggs?
Yes. This homemade strawberry ice cream has eggs, because the ice cream base is made with an egg-based custard.
Making the base with an egg custard makes the ice cream creamier and the fat content can be reduced.
But don't worry. You would never tell there are eggs in this recipe. You cannot taste them at all!
🌾 Is strawberry ice cream gluten-free?
Yes, this recipe is gluten-free! In fact, most homemade ice cream recipes are gluten-free as the usual base for ice cream is a custard without flour - as I've just mentioned, this one is made with eggs.
Some ice cream recipes require a pudding like base, but those call for cornstarch, that is gluten-free.
📋 Ingredients
- egg yolks
- sugar
- salt
- milk
- strawberries
- heavy cream
🍳 How do you make ice cream from scratch?
- In a medium saucepan (off heat) whisk together egg yolks, 1/2 cup sugar, and salt until blended. Gradually whisk in milk.
- Cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and coats evenly coats back of spoon, about 10 minutes. Do not let it boil!!
- Remove from heat and stir in cream. Let stand, stirring occasionally, until it reaches room temperature.
- Place this custard in the freezer for 1 hour or in the fridge for at least 6 hours.
- Using a blender, blend strawberries with 1 tbsp sugar.
- Add blended strawberries to custard and pour mixture in the ice cream maker. Process according to the manufacturer's directions.
- Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.
⏲️ Should I make this ahead?
Yes, you should. First, you have to keep the custard in the fridge for 6 hours and, when ice cream is done, in order for it to have the right consistency you will have to freeze this ice cream for at least 2 hours.
🍨 How to store homemade ice cream
Right after the ice cream is done it will be the consistency of soft serve ice cream and you can have some. But for a firmer consistency transfer the ice cream to a container with lid and freeze for at least two hours before serving; the longer the ice cream is in the freezer, the harder it will become.
⌛ How long will the ice cream keep in the freezer?
Homemade ice creams last less time in the freezer than commercially-made ones, so the sooner you eat, the better. But you can keep this ice cream in the freezer for about a month and still maintain its quality.
One last tip...
Before scooping, let the container sit at room temperature for about 5 minutes. The ice cream will become softer and easier to be scooped.
This Strawberry Ice Cream is such a hit here at home that nowadays we make 2 batches 🙂
📖 Recipe
For more ice cream recipes click here.
Strawberry Ice Cream
Ingredients
- 3 egg yolks
- 1/2 cup sugar
- 1/8 tsp salt
- 1 cup milk
- 1 cup heavy cream
- 2 cups sliced strawberries
- 1 tbsp sugar
Instructions
- In a medium saucepan (off heat) whisk together egg yolks, 1/2 cup sugar, and salt until blended. Gradually whisk in milk.
- Cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon, about 10 minutes. DO NOT LET IT BOIL!
- Remove from heat and stir in cream. Let stand, stirring occasionally, until it reaches room temperature.
- Place this custard in the freezer for 1 hour or in the fridge for at least 6 hours.
- Using a blender, blend strawberries with 1 tbsp sugar. Add to custard and pour mixture in the ice cream maker. Process according to the manufacturer's directions.
- Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.
🙂