Homemade Strawberry Ice Cream

Instructions

1. Wash the strawberries thoroughly and cut them in half.
2. Blend the strawberries until completely crushed, like a smooth milkshake, and set aside.
3. In a saucepan, bring a few glasses of water to a boil over medium-high heat.
4. In a heatproof bowl, combine the egg yolks and sugar. Place this bowl over the boiling water to create a bain-marie.
5. Whisk the yolks and sugar continuously with a hand mixer until the mixture turns a pale yellow and thickens slightly, about 5 minutes. Remove from heat and let it cool to room temperature.
6. In a separate bowl, whip the cold cream for 3–4 minutes until soft peaks form.
7. Gradually fold the whipped cream into the cooled egg yolk mixture using gentle, enveloping movements with a spatula until fully incorporated.
8. Add the blended strawberry puree to the mixture and fold gently until homogeneous.
9. Pour the mixture into a plastic or glass container, smooth the surface, and freeze for at least 4 hours. For best results, leave it overnight to firm up.
10. Before serving, take the ice cream out of the freezer for 5 minutes to soften slightly, making it easier to scoop. Serve and enjoy!

Recipe Details

• Prep Time: 20 minutes
• Freeze Time: 4 hours minimum (overnight recommended)
• Total Time: 4 hours 20 minutes (or overnight)
• Servings: 6
• Difficulty: Medium

Variations & Substitutions

• Swap strawberries for raspberries, blueberries, or mango for a different fruit flavor.
• Add a teaspoon of lemon zest for a subtle citrus note.
• Mix in chocolate chips or crushed cookies before freezing for texture.
• Use coconut cream instead of whipping cream for a dairy-free version.

Serving Suggestions