Strawberries and Cream Ice Cream Recipe
Ready to scoop up happiness? This Strawberries and Cream Ice Cream is a velvety swirl of refreshing berries and creamy goodness, made with just a handful of simple ingredients!
Servings: 6 - 8
Calories: 369kcal
Ingredients
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean scraped
- 3/4 tsp vanilla extract
- pinch of salt
- 3 large egg yolks
- 3/4 cup + 2 Tbsp granulated sugar
- 2 cups fresh strawberries hulled and pureed
Instructions
- Combine pureed strawberries and 2 tbsp of sugar in a bowl. Place in the refrigerator until needed.
- Slice the vanilla bean in half and scrape into a medium saucepan. Add vanilla extract, heavy cream, milk, salt, and sugar. Turn the heat to medium and bring the mixture to a very low simmer (just before it starts to boil and forms bubbles around the edge).
- In a medium-sized mixing bowl, whisk the egg yolks. While constantly whisking, slowly pour the heated milk mixture into the egg yolks. Continue pouring while whisking. Return the contents to the pan and cook until the mixture becomes thick and coats the back of a rubber spatula (it should also reach 170 degrees Fahrenheit / 77 degrees Celsius).
- Remove immediately and pour through a mesh sieve into a large, clean mixing bowl. Place the bowl over an ice bath to cool, then place it in the refrigerator to chill thoroughly (approximately 25–30 minutes).
- Pour the mixture into the ice cream maker according to the manufacturer’s instructions. Churn strawberry ice cream for approximately 25–30 minutes.
- When the ice cream has thickened, remove half of it from the machine and place it in a freezer-safe container. Pour in the strawberries and continue to run the machine until the strawberries are blended. Pour into the vanilla portion and swirl with a skewer or butter knife. Freeze for 4–6 hours before serving.
Notes
To STORE your homemade Strawberry Ice Cream, transfer it to an airtight container and place it in the freezer. A 9x5-inch loaf pan works well; cover it tightly with plastic wrap and then foil.
For optimal freshness and texture, consume within 2 weeks. Avoid refreezing melted ice cream, as this can lead to a grainy texture.
Nutrition
Calories: 369kcal | Carbohydrates: 33g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 164mg | Sodium: 36mg | Potassium: 201mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1069IU | Vitamin C: 29mg | Calcium: 108mg | Iron: 1mg
