If you have a soft spot for fresh, creamy, fruity treats, then you are absolutely going to fall in love with The Very BEST Strawberry Ice Cream Recipe. This homemade delight captures the juicy sweetness of ripe strawberries perfectly balanced with a hint of zesty lemon and the rich creaminess of custard ice cream. It’s not just any strawberry ice cream; it’s a luscious, velvety, dreamy scoop that brings summer to your spoon all year round. Once you make this recipe, you’ll wonder why you ever settled for store-bought versions.
Ingredients You’ll Need
Getting the most flavor and the perfect texture in your ice cream starts with straightforward, high-quality ingredients. Each one plays a crucial role: fresh strawberries bring natural sweetness and vibrant color, lemon zest and juice add a refreshing brightness, and creamy dairy creates that smooth mouthfeel you crave.
- 1 pint strawberries (sliced): Fresh, ripe berries are key for juicy flavor and beautiful pink color.
- Juice and zest of one lemon: Adds lively citrus notes to enhance the strawberry’s natural sweetness.
- 1 cup sugar (divided): Sweetens the ice cream and helps macerate the strawberries for a syrupy texture.
- 3 large egg yolks: The base for a rich custard that makes the ice cream silky and full-bodied.
- 2 cups heavy whipping cream: Provides the luscious, creamy texture that ice cream is all about.
- 1 cup whole milk: Lightens the cream a bit and balances the richness.
- 1 teaspoon vanilla extract: Adds warmth and depth, rounding out the flavors beautifully.
How to Make The Very BEST Strawberry Ice Cream Recipe
Step 1: Macerate the Strawberries
Start by combining your sliced strawberries, the zest and juice of the lemon, and a quarter cup of the sugar in a bowl. Let this chill in the fridge for about 45 minutes. This process softens the berries and draws out their juices, creating a luscious strawberry syrup that intensifies the flavor. After chilling, mash about half of the berries gently with a fork or potato masher to add texture to the final ice cream.
Step 2: Prepare the Custard Base
Whisk the egg yolks in a large bowl until they turn frothy. Slowly add the remaining sugar while continuing to beat, making sure the mixture is smooth and creamy. Next, stir in the milk and vanilla extract. Place this mixture over medium-low heat, stirring constantly for about 20 minutes until it thickens into a silky custard. It’s important to keep stirring to avoid curdling and achieve a smooth base. Once thickened, remove it from heat and let it cool to room temperature – patience here ensures a perfect texture later on.
Step 3: Combine and Chill the Mixture
After your custard base has cooled, gently fold in the macerated strawberries along with their released juices. This blends the bright strawberry flavors into the creamy custard. Then, slowly add your heavy whipping cream and stir gently to maintain a fluffy texture. This step creates the luxurious, creamy consistency that’s signature to The Very BEST Strawberry Ice Cream Recipe.
Step 4: Freeze in Your Ice Cream Maker
Pour the strawberry-custard mixture into your ice cream maker and freeze following the manufacturer’s instructions. This transformation from liquid custard to creamy frozen treat is such a joy to watch and smell—your kitchen will smell like pure summer.
Step 5: Store and Enjoy
Once churned, transfer the ice cream into an airtight container and pop it into the freezer. This lets the flavors meld beautifully while firming up the texture. After a few hours of setting, your ice cream is ready to scoop and savor.
How to Serve The Very BEST Strawberry Ice Cream Recipe
Garnishes
Simple garnishes can elevate each scoop to new levels. Fresh strawberry slices, a sprig of mint, or even a light drizzle of balsamic glaze add visual appeal and complementary flavors. If you want a crunch, crushed graham crackers or toasted almonds provide textural contrast to the creamy ice cream.
Side Dishes
This strawberry ice cream pairs wonderfully with a variety of desserts. Serve it alongside a warm brownie, a slice of angel food cake, or crisp shortbread cookies. These combos bring together hot and cold, crispy and creamy, creating a delightfully balanced dessert experience.
Creative Ways to Present
For a stunning presentation perfect for gatherings, serve scoops in hollowed-out strawberry halves or waffle cones sprinkled with freeze-dried strawberry powder. You can even layer it in parfait glasses with fresh fruit and whipped cream for an elegant, layered treat that looks as amazing as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover ice cream should always be stored in an airtight container to avoid freezer burn and to keep flavors fresh. Press plastic wrap gently on the surface before sealing the container for extra protection against ice crystals forming.
Freezing
This ice cream freezes beautifully and can be kept for up to two weeks. For the best texture, allow it to soften slightly at room temperature for 5 to 10 minutes before scooping after removing it from the freezer.
Reheating
Unlike some other dishes, ice cream is meant to be enjoyed cold and should not be reheated. If you’re looking for a softer scoop, simply let it sit at room temperature briefly rather than trying to warm it up.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are always preferable for their texture and bright flavor, but if frozen is what you have, thaw them completely and drain any excess water for the best result.
Is it possible to make this ice cream without an ice cream maker?
Yes! You can pour the mixture into a shallow container and freeze it, stirring vigorously every 30 minutes to break up ice crystals until the texture is creamy.
Can I substitute the sugar with honey or another sweetener?
You can substitute with honey or maple syrup, but adjust amounts to taste as these sweeteners are sweeter than plain sugar and may alter the texture slightly.
How can I make this recipe dairy-free?
Try swapping heavy cream and milk with full-fat coconut milk or a dairy-free cream alternative. The custard base may be slightly different, but the flavor will still be delicious.
What’s the best way to ensure the custard doesn’t curdle?
Cook the custard over low heat and stir constantly. If you’re worried about cooking it on the stove, use a double boiler for more gentle, even heat.
Final Thoughts
There’s something truly magical about making your own ice cream from scratch, especially when it’s as delightful as The Very BEST Strawberry Ice Cream Recipe. With fresh ingredients and a little patience, you’ll create something special that’s bursting with flavor and creamy indulgence. I can’t wait for you to try this recipe and share it with friends and family—it’s guaranteed to be a favorite that keeps you coming back for more.
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The Very BEST Strawberry Ice Cream Recipe
- Total Time: 3 hours 25 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This recipe for The Very BEST Strawberry Ice Cream offers a rich, creamy homemade treat bursting with fresh strawberry flavor and a hint of lemon zest. Made using fresh strawberries, lemon juice, and a custard base of egg yolks, sugar, cream, and milk, this ice cream is churned to smooth perfection. It’s ideal for a refreshing summer dessert or anytime you want a naturally fruity, luscious frozen dessert.
Ingredients
Strawberry Mixture
- 1 pint strawberries, sliced
- Juice and zest of one lemon
- 1/4 cup sugar (from total 1 cup)
Custard Base
- 3 large egg yolks
- 3/4 cup sugar (remaining from 1 cup total)
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: Combine the sliced strawberries, lemon juice, lemon zest, and 1/4 cup of sugar in a bowl. Chill the mixture in the refrigerator for 45 minutes to macerate the berries and draw out their juices. After chilling, mash half of the berries using a fork or potato masher to create a textured strawberry base.
- Make the Custard Base: In a large mixing bowl, beat the egg yolks until frothy. Gradually add the remaining 3/4 cup sugar while continuing to mix well. Stir in the whole milk and vanilla extract. Pour this mixture into a saucepan and cook over medium-low heat, stirring constantly for about 20 minutes until the custard thickens enough to coat the back of a spoon. Remove from heat and allow it to cool to room temperature.
- Combine Strawberries and Custard: Add the macerated strawberries along with their juice to the cooled custard mixture and stir gently to combine.
- Add Cream and Chill: Slowly fold in the heavy whipping cream to maintain a light texture. Mix gently ensuring the cream is well incorporated. Pour the final mixture into your ice cream maker.
- Churn in Ice Cream Maker: Freeze according to the manufacturer’s instructions until the ice cream reaches a smooth, firm consistency.
- Store and Serve: Transfer the finished strawberry ice cream into an airtight container and store it in the freezer. Allow it to soften slightly before serving for the best texture.
Notes
- For a smoother texture, strain the custard after cooking to remove any cooked egg bits before cooling.
- If you do not have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes to break up ice crystals until firm.
- Use ripe, fresh strawberries for the best natural sweetness and aroma.
- Adjust sugar levels depending on the sweetness of your strawberries and personal preference.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
