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Close-up of homemade ice cream with visible strawberry pieces and smooth texture.

Strawberry Ice Cream

This Strawberry Ice Cream is a rich, custard-based frozen dessert made with fresh strawberries, cream, and vanilla for a smooth, creamy texture and bright berry flavor in every scoop.
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Course: Dessert
Cuisine: American
Keyword: Strawberry Ice Cream
Servings: 1 quart

Ingredients

  • 1 1/2 c heavy cream
  • 1 1/4 c whole milk
  • 1 c sugar divided
  • 6 egg yolks
  • 1 qt strawberries hulled and sliced
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 3 tbsp vodka

Instructions

  • Place a fine mesh strainer over a medium bowl. Set the bowl over a larger container filled with ice water and set aside.
  • In a medium saucepan over medium heat, combine the heavy cream, whole milk, and 1/4 cup of the sugar. Stir occasionally and heat until the mixture is hot and steaming, about 175°F, approximately 5 minutes.
  • In a separate bowl, whisk together the egg yolks and 1/4 cup of the sugar until smooth.
  • Slowly whisk about 1 cup of the hot milk mixture into the egg yolk mixture to temper the yolks.
  • Gradually whisk the tempered yolk mixture back into the remaining hot milk mixture in the saucepan.
  • Continue cooking the custard over medium heat until it is very hot but not simmering, about 180°F to 185°F, stirring constantly.
  • Pour the custard through the prepared fine mesh strainer into the bowl set over the ice bath. Let it cool for about 10 minutes, stirring occasionally.
  • Remove the bowl from the ice bath, cover tightly with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
  • While the custard is chilling, place the strawberries, a pinch of salt, and the remaining 1/2 cup of sugar in a medium saucepan over medium-high heat.
  • Bring the strawberry mixture to a simmer and cook for about 5 minutes, gently crushing the berries as they soften and release their juices.
  • Transfer the strawberry mixture to a small bowl, cover with plastic wrap, and refrigerate until needed.
  • Once chilled, strain the strawberry mixture through a fine mesh strainer. Reserve both the strained juices and the softened strawberry solids separately.
  • Stir the strained strawberry juices, vanilla extract, and lemon juice into the chilled custard mixture.
  • Pour the custard mixture into the canister of an ice cream machine and churn according to the manufacturer’s instructions until the mixture reaches the consistency of soft-serve ice cream.
  • Toss the reserved strawberry solids with the vodka.
  • Add the strawberry solids to the ice cream machine during the final 2 minutes of churning.
  • Transfer the churned ice cream to an airtight container. Cover and freeze until firm, about 3 hours.
  • Scoop and serve once fully set.

Notes

This Strawberry Ice Cream is naturally close to gluten free, but you should still verify that the vanilla extract, vodka, and any packaged ingredients are labeled gluten free, since some brands may vary. If serving this to someone with celiac disease or severe gluten sensitivity, use clean bowls, strainers, utensils, and the ice cream machine bowl to avoid cross-contact. If you plan to serve it with cones, cookies, or other toppings, choose certified gluten-free options.