Strawberry Ice Cream

Strawberry ice cream isn’t just a dessert—it’s a celebration of simplicity and sunshine. With its soft blush color and the unmistakable sweetness of real berries, it captures the essence of warm afternoons and childhood joy. Unlike richer, more decadent flavors, strawberry ice cream offers a light, refreshing escape that feels both familiar and unexpectedly elegant, especially when made with fresh, peak-season fruit.

Author: Matt Foster
Strawberry Ice Cream

Strawberry Ice Cream

Made with a fresh strawberry reduction.

Ingredients

  • Ingredients
  • 1 cup strawberry puree (reduced)
  • (Start with ~2 cups fresh/frozen strawberries, cook down to 1 cup to concentrate flavor) Do this in a pot with the heat turned on no more than 50%. You will be looking for the consistency of apple sauce.
  • 2 cups heavy cream (36–38% fat)
  • ¾ cup whole milk
  • ¾ cup granulated sugar
  • 4 large egg yolks (adds richness and emulsifies)
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice (enhances strawberry flavor)
  • Pinch of salt
  • 3 tbsp 100 proof alcohol 1/2 lemon and 1/2 regular (The alcohol is a negligible amount in whole mixture. It allows the mixture not to freeze solid making it easier to scoop when serving. I very much prefer this additive to other chemicals.

Instructions

  1. Prepare the Custard Base
  2. In a saucepan, heat the cream, milk, and half of the sugar over medium heat until steaming, not boiling.
  3. Whisk Egg Yolks
  4. In a separate bowl, whisk egg yolks with the remaining sugar until pale and thick.
  5. Temper the Eggs
  6. Slowly whisk some of the hot milk mixture into the egg yolks to temper. Then pour yolk mixture back into the saucepan.
  7. Cook the Custard
  8. Stir constantly over medium-low heat until the mixture thickens and coats the back of a spoon (~170–175°F 77–80°C). Do not boil.
  9. Cool and remove from heat. Stir in vanilla, salt, and lemon juice. Chill in the fridge until completely cold (at least 4 hours or overnight).
  10. Add Strawberry Puree and alcohol and stir in to mixture
  11. Churn
  12. Process in an ice cream maker according to manufacturer instructions (usually 20–30 minutes).
  13. Freeze overnight in an airtight container.