- Prep time
- 10 minutes PTM
- Cook time
- 7-10 minutes PT10M
- 6 cups
There's nothing quite like homemade strawberry ice cream. Fresh summer strawberries make this classic treat extra sweet.
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 6 egg yolks
- 2 cups pureed strawberries (about 1 pound)
- 1 cup small-diced strawberries
- 1 teaspoon vanilla extract
- 1 teaspoon salt
In a sauce pot, bring heavy cream and whole milk to 180°F, then remove from heat and set aside.
Combine sugar and egg yolks in a work bowl and whisk until sugar is dissolved. Add warm cream to the egg mixture a little at a time. Once combined, transfer back to the sauce pot over low heat. Stir constantly with a rubber spatula scraping the bottom until the custard reaches 165°F. Strain though a fine mesh strainer and chill.
Once chilled, mix in pureed and diced strawberries, vanilla extract and salt. Transfer to ice cream machine and mix according to manufacturer's specifications. When ice cream is set, chill for 2 hours before serving.