Strawberry Ice Cream

Strawberry Ice Cream

66

"This vibrant frozen dessert offers fresh berry flavor at its best."
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Ingredients

1 h 40 m servings 390 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
  2. Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
  3. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

Reviews

66
  1. 88 Ratings

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Most helpful positive review

Creamy, full of flavor, and simply delicious. Don't be tempted to reduce the amount of strawberries, even while it may seem too much. The corn syrup acts as a stabilizer, and reduces crystalizat...

Most helpful critical review

Pretty good recipe. Next time I try this, I'll double the batch though. Too much effort to be all gone in just a couple of days.

Creamy, full of flavor, and simply delicious. Don't be tempted to reduce the amount of strawberries, even while it may seem too much. The corn syrup acts as a stabilizer, and reduces crystalizat...

This is very good if you want a basic, lovely strawberry ice cream recipe. I love to make ice cream and have been making it for many years. The only thing I would say is that you will need to st...

This is a very good, flavorful ice cream. I made a couple of changes for ease more than flavor, and a couple for flavor. For flavor, I added a tsp of vanilla extract to the berry puree. I u...

Pretty good recipe. Next time I try this, I'll double the batch though. Too much effort to be all gone in just a couple of days.

A little too sweet, so I'll reduce the sugar by 1/4 cup next time ... and I used 1c. whole milk plus 1c. heavy cream for a slightly denser product. Came out good! I did just mash the berries, t...

I made this recipe because I had extra strawberries and a new ice cream maker. I normally do not eat strawberry ice cream. This however was AMAZING! A great recipe. I did as someone else had sug...

This is my first attempt at strawberry ice cream and so far it is delicious fresh out of the machine. Will have to see how hard it sets up and what the ice crystals are like after that. But a ...

The taste of the berries was like nothing I can buy, and I USED to buy nothing but premium ice cream. Next time, I'll try using a bit less sugar. And believe it or not, using the best, most ri...

Excellent recipe! I changed a few things: 1/2 heavy cream and 1/2 half and half so it wouldn't be too rich. I also used 1/2 the strawberries (fresh). With those changes, it was fabulous!!!