Description
This delicious homemade strawberry ice cream features fresh strawberry purée combined with a smooth, creamy custard base made from double cream, whole milk, egg yolks, and vanilla. Sweetened with caster sugar and brightened with a touch of lemon juice, this recipe creates a luscious and refreshing dessert perfect for summer or any time you crave a fruity frozen treat.
Ingredients
Scale
Strawberry Purée
- 400g strawberries, stalks removed
- 1–2 tsp lemon juice
Custard Base
- 600ml double cream
- 300ml whole milk
- 150g white caster sugar
- 5 egg yolks
- 2 tsp vanilla extract
Instructions
- Prepare the Strawberry Purée: Place the cleaned strawberries in a food processor or blender and whizz until you get a smooth purée. Add lemon juice to taste – start with a small amount if your strawberries are tart, adding more if needed to balance the sweetness.
- Warm the Cream and Milk: In a saucepan, gently warm the double cream and whole milk until just steaming but not boiling. This helps in creating a smooth custard without curdling the eggs.
- Mix Sugar and Egg Yolks: In a bowl, whisk the caster sugar and egg yolks together for 1-2 minutes until pale yellow and slightly thickened, which helps to aerate and dissolve the sugar.
- Combine Hot Cream with Eggs: Gradually pour the warm cream and milk mixture into the egg yolk mixture, whisking continuously to ensure the eggs don’t cook too quickly and scramble.
- Cook the Custard: Strain the mixture through a fine sieve back into the saucepan to remove any lumps. Gently cook the custard over low to medium heat, stirring constantly, until it thickens enough to coat the back of a spoon and leave a trail when you run your finger through it. This should happen around 82-85°C. Be careful to avoid overheating which causes scrambling.
- Cool the Custard: Transfer the custard to a bowl, cover it, and allow it to cool at room temperature for 10 minutes. Then chill it in the refrigerator for about 1 hour to fully cool and set.
- Combine with Strawberry Purée and Vanilla: Stir the strawberry purée and vanilla extract into the chilled custard. Taste and adjust the lemon juice or vanilla for extra flavor if necessary.
- Freeze the Ice Cream: Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions for the best texture. If you don’t have an ice cream maker, transfer to a freezer-safe container and freeze for 4 hours, whisking vigorously or blending in a food processor every hour to break up ice crystals and create a smoother texture.
- Serve: Before serving, leave the ice cream out of the freezer for 10 minutes to soften slightly, then scoop with a warm ice cream scoop for perfectly shaped servings.
Notes
- For smoother custard, always strain the egg mixture before cooking.
- If you don’t have an ice cream maker, stirring every hour prevents large ice crystals and improves texture.
- Use ripe, fresh strawberries for the best flavor in the purée.
- Adjust lemon juice carefully to balance sweetness and tartness based on strawberry sweetness.
- Ice cream keeps well in the freezer for up to two months if stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
Keywords: strawberry ice cream, homemade ice cream, custard ice cream, summer dessert, frozen dessert
