Homemade strawberry ice cream recipe
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- Dish type
- Frozen desserts
- Ice cream
- Strawberry ice cream
Fresh strawberry ice cream made the old-fashioned way! Simply lovely served with additional sliced strawberries and wafer biscuits on the side.
Buckinghamshire, England, UK
13 people made this
- 2 eggs
- 4 egg yolks
- 250g caster sugar, divided
- 250g strawberries, hulled and cut into small pieces
- 600ml double cream
MethodPrep:15min ›Cook:12min ›Extra time:5hr freezing › Ready in:5hr27min
- Mix the eggs, egg yolks and 225g of the caster sugar in a mixing bowl with an electric whisk.
- Fill a saucepan with a little boiling water; simmer over medium heat. Place the mixing bowl over the saucepan, and whisk the egg and sugar mixture for another 4-5 minutes, until it turns pale and begins to thicken.
- Remove from heat, continue whisking for 2-3 more minutes, then place the mixing bowl over another bowl filled with some ice cubes and cold water; leave to cool.
- In a frying pan, add chopped strawberries and remaining 25g sugar; cook over low heat for 5-7 minutes. Remove from heat, liquidise and allow to cool.
- Whip the double cream until it forms soft peaks. Combine the cream with the egg and sugar mixture; stir in the strawberry puree until well blended.
- Put the ice cream in a container and freeze for at least 5 hours before serving.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Wow, so easy to make & absolutely gorgeous!-22 Jul 2017
Made this this morning and was frozen and ready to eat by the evening - and tasted divine! Added more strawberries and a little vanilla. Filled 2 x 900ml tubs. Will make a banana one next!-08 May 2017
Strawberry Ice Cream
Nothing quite says summer like strawberry ice cream, whether the sun is shining or it’s the middle of winter.
This homemade ice cream recipe will become one of your family’s favorite easy dessert recipes.
It works with any ice cream maker you have.
Making Ice Cream
Traditional ice cream recipes pretty much follow the same format. You make a thickening base with milk and sugar, add eggs, cream and the fruit or other flavorings then freeze.
Freezing it as is in a regular container will not really get you the proper consistency. It will have ice crystals on it.
A proper ice cream maker will chill the mixture properly, giving you a nice creamy fresh tasting dessert.
You can replace the strawberries with other crushed fresh fruit like peaches or nectarines if you wish. They should be very ripe, ripe enough to give off lots of juice when they are mashed. You can add a bit of sugar to the fruit to get the juices running too.
You'll mix 1 tablespoon of water with 1 tablespoon of cornstarch. Use a fork to mix it to avoid clumps.
- The sauce you are trying to thicken with a slurry must be very hot and bubbling when you pour the slurry in, or it will not "activate" and thicken.
- You'll know if your sauce was hot enough because your sauce will thicken immediately as soon as you add it in.
- Whisk it up with a fork and you'll have a fantastic looking (and tasting strawberry sauce!)
Then you can add the lemon zest. I like to add the zest last to preserve the strongest flavor. I also add a pinch of salt at this stage to heighten the flavors of the strawberries and lemon.
- 1 pound strawberries, hulled and halved (about 3 cups), plus 8 ounces more, coarsely chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 cup low-fat milk
- 1 cup heavy cream
- 2/3 cup sugar, plus 1/2 cup more for macerating
- 1/2 cup light corn syrup
- 1/4 cup vodka or silver tequila
In a blender, puree halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve. (You should have 1 1/2 cups of puree reserve any excess for another use.)
Combine milk, cream, 2/3 cup sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes. Strain mixture into a bowl set in an ice bath and let stand, stirring occasionally, until cold, about 5 minutes. Stir in strawberry puree. Refrigerate, covered, at least 2 hours and up to overnight.
Stir together remaining 1/2 cup sugar and vodka. Add chopped strawberries and macerate at room temperature at least 2 hours, or in the refrigerator, covered, up to 12 hours.
Process puree mixture in an ice cream maker according to manufacturer's instructions. When it has the texture of soft serve, drain macerated berries (reserving syrup for another use) and fold into ice cream. Transfer to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week. Let stand at room temperature 10 minutes before serving.
Homemade Strawberry Ice Cream Tips & Tricks cont:
3. Once they have set, with a potato masher, fork, or pastry cutter, mash the strawberry mixture until there are no longer any big pieces throughout.
**(Doing this by hand will give you nice strawberry pieces. If you prefer a smoother strawberry ice cream, use a blender or food processor to puree them. I prefer real strawberry pieces throughout, but it tastes great both ways!)**
Hand-Dipped Ice Cream and a Secret Recipe for Strawberry Shortcake Help Couple Achieve Their Goal at Big D’s
For Danielle and James Snyder, the food industry is as intertwined in their lives as the crosshatches on a waffle ice cream cone.
James’ family owns and operates Snyder’s Concessions, a Centre County fair and festival food concession vendor. Since her teenage years, Danielle has worked part-time as a waitress at various local restaurants. Always drawn to food services, Danielle and James set a goal when they married – to open their own food establishment together.
Although Danielle now works full-time in Penn State’s College of Engineering and James owns his own portion of Snyder’s Concessions, when the opportunity to partner presented itself to the couple, they took it: The chance to achieve their goal by starting a shared food service adventure.
As Centre County natives, Danielle, originally from Howard, and James, who grew up in Julian, found a location at 509 Dell Street in Milesburg – a spot centrally positioned between their families within a supportive, family-oriented, and close community. Described by Danielle as the perfect location that once served as a one-stop-shop for the best barbecued ribs and smoked meats, the Snyders initially planned to open a small roadside restaurant.
“We realized that there was something missing from the area,” she says. “And that just so happened to be sweet treats.”
At that moment, Big D’s Cones and Shakes was born and the yearlong planning process began. Danielle said she and James immediately began configuring a menu, spending countless hours planning and tasting to find the perfect treat choices with appealing flavors.
“We taste-tested countless amounts of ice cream, visited local vendors, and mixed our own recipes at home,” Danielle says.
Though everything seemed to be moving along sweetly, the Snyders experienced a bit of a rocky road because just as they were preparing to open in 2020, the COVID-19 pandemic began. Danielle says that though the pandemic caused a setback in their timeframe, she and James were still able to open safely. They instituted measures to keep the health of their customers and employees at the top of their priority list, and placed a focus on partnering with local suppliers and vendors to support local families and communities.
Though big ice cream brands taste delicious and offer a large variety of flavors, Danielle says it was important to her and James to partner with local ice cream vendors to give back to the community. The couple’s hand-dip supplier is a small family operation, and their soft-serve suppliers use local farm milk to create their products.
“In my own opinion, America runs on farmers,” Danielle says. “Without farmers, we do not have a food source. What’s better than our very own local food source? Serving locally made dairy products gives Jim and me a sense of community. We are giving back to those that give so much to us.”
Big D’s typically offers about 16 different hand-dipped flavors at any given time, in addition to its shakes and sundaes, to please connoisseurs of all ages. Photo by Darren Andrew Weimert
Thanks to these local partnerships, Big D’s Cones and Shakes typically offers about 16 different hand-dipped flavors at any given time. Danielle says these flavors are based on direct customer requests and information gathered from customers through polls. Many of these requests help to provide unique tastes not found elsewhere in Centre County.
In addition to dairy-based ice creams, the Snyders offer allergen-free and sugar-free options to customers that often struggle to find sweet treat options.
“We quickly realized in doing our research before opening that many establishments do not offer dairy-free, sugar-free, or gluten-free items,” Danielle says. “We have many friends and family members who are sensitive to certain food allergens. When making decisions about the items we were serving, we took them into consideration. Everyone should be able to have the option for a sweet treat.”
Beyond its variety of hand-dipped cones and cups, Big D’s Cones and Shakes offers sundaes milkshakes vanilla, chocolate, and twist soft-serve ice cream as well as the ice cream shop’s specialty and a community favorite – Danielle’s top-secret homemade strawberry shortcake.
“I wish I could tell you the ingredients, but that will be giving away our secrets,” Danielle says with a laugh. “In-house, we bake fresh shortcake daily. This recipe was mastered over many months of Jim and I baking together in our kitchen at home until we perfected the blend of ingredients. We chose to make these ourselves, because a fresh-baked cake seems to be so much more satisfying than a store-bought. Plus, it’s our signature, and we have made this our own!”
Ironically, Danielle says she isn’t much of an ice cream connoisseur, often leaving the screaming for ice cream to her husband. Her favorite is that homemade strawberry shortcake.
“I think the reason why is because I bake this in-house,” Danielle says. “Besides Jim and I, there is only one employee who knows the recipe, and she is sworn to secrecy! There is just something special about creating a dessert yourself and receiving customer feedback on how delicious it is. It makes the hard work personal and rewarding.”
Danielle Snyder’s top-secret homemade strawberry shortcake is Big D’s signature dish. Photo by Darren Andrew Weimert.
Big D’s current hours are 4-9 p.m. Thursday and Friday and noon-9 p.m. Saturday and Sunday.
Samantha Chavanic is a freelance writer in Bellefonte. This story appears in the June 2021 issue of Town&Gown
Ready To Freeze The Ice Cream!
Once the ice cream base has been combined, pour it into the canister of an ice cream machine. The homemade strawberry ice cream is processed for about 20 minutes. When done, the homemade strawberry ice cream will be fairly thick, and will have increased in volume. You can see the chunks of fresh strawberries in the ice cream!
Transfer the homemade strawberry ice cream into a covered container (with a lid). Place container into freezer. Let the ice cream firm up for a couple hours in the freezer.
When you are ready to eat it, remove container from freezer. Scoop out some delicious homemade strawberry ice cream. If you want, you can add some more sliced strawberries to the top. Fantastic! This homemade strawberry ice cream recipe, as written, makes 1 1/2 quarts. The ingredients are easy to double, so remember to do that if using a standard-sized ice cream maker.
Bring on summer… Bring on homemade strawberry ice cream! It’s a wonderful summertime treat! (who am I kidding here – ice cream is good ANY old time of the year, right?) Enjoy this delicious, creamy dessert! Hope you have a wonderful day… may God bless you.
What Ingredients are in Homemade Strawberry Ice Cream?
- Strawberries (doy)
- Heavy cream
- Egg yolks <&mdash-this is happening. Deal with it
- Vanilla Extract (related: try homemade!)
- Almond extract
- Kosher salt
- Sugar (just a wee little bit. Seriously, not a lot considering this is dessert)
The kind of strawberries you use in this ice cream matters. Storebought strawberries with their sad white cores and &ldquobred for shipment and not taste&rdquo flavor does nothing for this recipe. Farmers market or backyard strawberries that are so ripe they may burst &ndash that is what you want to use for homemade ice cream.
You can even use frozen strawberries if you have some in the freezer. Check out this post on how to freeze strawberries to learn how to save any extra fresh berries.
And if you are looking for a dairy-free/vegan ice cream option, check out this Chocolate Vegan Ice Cream Recipe.
Homemade Strawberry Ice Cream Recipe
I have been wanting to try a Homemade Strawberry Ice Cream Recipe for some time now! I received this Cuisinart Ice Cream Machine months ago and to be perfectly honest with you, it intimidated me a little bit. The idea of making ice cream at home sounded like a daunting task, but that couldn't be further from the truth! I finally decided to try out my new machine to make some Homemade Strawberry Ice Cream and it was amazing! You don't realize how much better homemade tastes until you have tried it yourself. Plus, there is the added benefit of knowing exactly what ingredients you are giving your family. That's right, we can actually pronounce them all too. ) The best testimony I can give you is from my son who does NOT like strawberries. He could not get enough of this ice cream. He didn't even seem to mind the fact that there were strawberries in it at all! Tip: The recipe calls for pureeing only half of the strawberries, but after putting in in the freezer a day we all agreed that the strawberry chunks weren't great. So next time I will puree all of the strawberries for a more creamy consistency.
The best way to store homemade strawberry ice cream
If you plan on eating your homemade strawberry ice cream within a day or so, you can pour it into a bread loaf pan and place it in the freezer until firm. That does, after all, make for a prettier presentation
However, if you anticipate the ice cream lasting more than a week, you’ll want to place it in a freezer safe container with a lid. Carefully layer a piece of plastic wrap over the surface to prevent ice crystals from forming on the surface.
Place the ice cream in the back of the freezer, rather than storing it in the door, to keep the temperature consistent.