There is something special about a big bowl of old-fashioned strawberry ice cream.  Don’t you agree?  I needed a dessert to serve when we had some friends over, and simplicity kept coming to mind.  There sitting on the counter were some strawberries left from our weekly farmer’s market haul.  They had not seen their last day as of yet, and I wanted to do more than turn them into the roasted strawberry sauce which tends to happen with leftover berries.  I decided to keep it real by making a simple ice cream.

Strawberry Ice Cream | Chez Us

This recipe was inspired by my friend Bree, as well as the custard based ice creams in the book Perfect Scoop (which is my go-to book for ice cream making).  I liked the simplicity, as well as the freshness of Bree’s recipe, but I tend to lean towards loving custard-based ice cream so I decided to work her idea of macerating the strawberries first and then adding them to the custard just before churning.  The berries I used were on the smaller side, so I cut the medium-sized ones in half and left the small ones whole, which made the ice cream not only rich but texture heavy.  It worked brilliantly!

While this ice cream recipe does require a small amount of planning, it is well worth it, as the essence of summer really shines through.

Strawberry Ice Cream | Chez Us

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Strawberry Ice Cream


ice cream maker or this model works nicely

freezer container or containers


2 pounds strawberries, hulled and cut in half
1 tablespoon fresh lemon juice
1 cup sugar
2 cups heavy cream
2 cups half and half
5 egg yolks
1 teaspoon vanilla

How To:

Place the strawberries, lemon juice and 3/4 cup of sugar into a mixing bowl.  Stir, and set aside for 2 hours.
Heat the cream and half and half in a medium saucepan over low heat, just until boiling.  Remove from the heat.
Whisk the egg yolks with the 1/4 cup of remaining sugar until lemony, in a large mixing bowl.
Slowly add the milk, whisking the entire time to prevent scrambling.  This is VERY IMPORTANT.
Pour the mixture back into the saucepan.
Over low heat, stirring continuously, cook the egg/cream mixture until it coats the back of a spoon.  Do not stop stirring or you will have scrambled eggs.
Remove from the heat.
Pour the mixture into a medium-sized bowl that is sitting in a larger bowl of ice.  Let cool.
Stir the strawberries to lightly break up.
Add to the custard mixture.
Stir in the vanilla.
Cover with plastic wrap and let sit in the refrigerator overnight.
Process the ice cream according to your ice cream maker directions.
Place into a container or containers, and then freeze until ready to eat.


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