Summer strawberries shine in this homemade Fresh Strawberry Ice Cream! With a simple custard ice cream base and wholesome ingredients, it’s the perfect sweet treat for summer.
Whenever I start typing a new blog post, I’m painfully aware of whether or not what I’m writing can be meme-ified into those Twitter posts that complain about stereotypical food bloggers giving their life story before posting the recipe. And you know, in this day and age, where there is a literacy crisis and attention spans are at an all-time low thanks to short-form media, there’s nothing more egregious than a food blogger writing a personal anecdote in a blog post. So if you didn’t already hit the “Jump to Recipe” button (which I don’t begrudge you if you did, it’s there for a reason!), come join me as I tell you about my favorite childhood puzzle.
I grew up in the late 90’s and early 00’s, and one of my favorite microtrends was ice cream / dessert everything. There was Jessica Simpson’s Dessert beauty line of semi-edible lotions, body sprays, and shimmer powders. There was Lip Smacker’s Ice Creamies line of lip glosses (a personal favorite of mine). And then, there were these super cool ice cream puzzles that came in packages that looked like ice cream cartons. I was actually able to find someone on Reddit who still has them – what a throwback!
When I was photographing this Fresh Strawberry Ice Cream, it immediately made me think of the strawberry ice cream puzzle, and the telltale crevices that form when you scoop it. I loved that puzzle so much, and it was so fun working on a recipe that brought back a fun childhood memory. Alright, anecdote over! Go enjoy the recipe! ;)
For more strawberry recipes, try my Strawberry Icebox Cake, these Strawberry Basil Margaritas, or this vegan No-Church Strawberry Ice Cream!
Fresh Strawberry Ice Cream
Equipment
- Ice Cream Maker
- Food Thermometer
- Fine Mesh Sieve Strainer
- 9" x 5" Loaf Pan recommended, for storing the ice cream when it's done churning
Ingredients
Custard Ice Cream Base
- 4 Egg Yolks
- 132 Grams Granulated Sugar 2/3 cup
- 454 Grams Heavy Cream 2 cups
- 1/2 Tbsp Vanilla Extract
Strawberry Compote
- 334 Grams Fresh Diced Strawberries 2 cups
- 84 Grams Honey 1/4 cup
- 28 Grams Water 2 tbsp
Instructions
- Note: if using a Kitchenaid ice cream attachment for this recipe, make sure the bowl has had at LEAST 24 hours to freeze in the coldest part of your freezer by the time you're ready to churn the ice cream.
Custard Ice Cream Base
- To begin, make your custard ice cream base. Add the egg yolks and sugar to a mixing bowl, and then whisk them together until the mixture becomes airy and pale yellow. Set aside.
- Add the heavy cream to a small saucepot. Bring to a simmer, then remove from heat.
- Carefully and slowly pour a little bit of the hot heavy cream into the yolk and sugar mixture, whisking constantly. Continue this until you've added in about half of the hot cream. Then, add the mixture back to the saucepot with the rest of the cream and put it back on the stove on medium heat, whisking constantly. Continue to heat the mixture until it reaches at least 170 degrees F. Then, remove the custard from the stove.
- Using a fine mesh sieve, strain the custard into a clean bowl to remove any small pieces of egg. Then, add in the vanilla extract and whisk until combined.
- Cover the bowl of custard and put it in your fridge until it is completely chilled, anywhere from 2-4 hours.
Strawberry Compote
- While the custard is cooling, make the compote. Add the diced strawberries, honey, and water to a small saucepot and bring to a simmer, stirring often.
- Continue to cook the strawberries down, uncovered for 5-6 minutes, stirring often to make sure the mixture doesn't bubble over.
- When done, remove the strawberry compote from heat. Transfer to a clean bowl, then cover and place in the fridge to chill for 2-4 hours.
Making the Ice Cream
- Once your custard and strawberry compote are COMPLETELY cooled, pour the strawberry compote into the custard and mix well until completely combined.
- Assemble your ice cream machine, and churn your ice cream according to the manufacturer's instructions.
- When done, remove the ice cream from the machine and add it to an freezer-safe dish to harden. I like to use a 9" x 5" loaf pan because this recipe yields the perfect amount to fit in that size pan. (Alternatively, you can just eat the ice cream soft-serve style now!)
- Place plastic wrap on the top of the ice cream to prevent freezer burn, then chill in the freezer for 2-4 hours or overnight for the ideal texture.
- Once hardened, scoop your ice cream into bowls or cones. Enjoy!
Notes
- The number of servings and nutrition information are calculated using a 1/2 cup serving size.
Nutrition
Fresh Strawberry Ice Cream FAQs
How long does Fresh Strawberry Ice Cream last in the freezer?
I recommend storing this homemade ice cream for up to 2 months in the freezer. Be sure to cover the exposed top of the ice cream with plastic wrap to avoid freezer burn!
Is strawberry ice cream made with eggs?
Yes, this ice cream is made with egg yolks for an ultra smooth, creamy texture. Don’t worry – the egg yolks are heated into the cream and sugar mixture for food safety!
Is this Fresh Strawberry Ice Cream made with condensed milk?
No, there is no condensed milk in this recipe!
Can I make homemade strawberry ice cream without a machine?
There are certainly other strawberry ice cream recipes out there that can be made without an ice cream maker, but this is not one of them! I use the Kitchenaid Ice Cream Maker Attachment (affiliate link) and it’s great!
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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