Homemade Strawberry Ice Cream Recipe

4.75 from 40 reviews

Homemade Strawberry Ice Cream Recipe

This Homemade Strawberry Ice Cream is super creamy. Use freeze dried strawberries to get all the berry flavor without the extra water that can ruin the ice cream texture.

Prep Time: 20

Bake Time: 10

Chilling Time: 8

Total Time: 8 30

12 servings

Ingredients
US Customary - Metric

12 oz whole milk (1 ½ cups)
12 oz heavy cream (1 ½ cups)
5 egg yolks
8 oz granulated sugar (1 cup)
pinch of salt
1 tbsp vanilla extract
1 ¼ oz freeze dried strawberries (2 cups)
Red Food Coloring (optional)

Instructions

Combine 12 oz whole milk and 12 oz heavy cream in a small saucepan and heat over medium high heat until scalding hot. While the milk heats up, whisk together 5 egg yolks, 8 oz granulated sugar, pinch of salt and 1 tbsp vanilla extract in a small bowl.
Once the milk mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a boil. Remove from the heat and pour into a bowl.
Grab a handful of the freeze dried berries and crush them in your fist over the bowl. Toss the handful into the bowl and continue adding the rest of the freeze dried berries. Stir the berries into the custard. They'll start out floating but will sink as they absorb moisture.
Cover the bowl and chill until very cold. At least 4-5 hours or over night.
Churn the ice cream according to the directions for your ice cream machine. The strawberries should have softened while the mix was chilling and will break down as the ice cream churns. You can add a few drops of red food coloring to enhance the color if you'd like.
When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.