Made using 6 simple ingredients and churned in an automatic ice cream maker. Scoop it into a cone or cup and enjoy all summer long.
Sometimes you just want a classic flavor and when you do this strawberry ice cream fits the bill. Classics are around for a reason. They’re timeless and tempt just about everyone’s taste buds. Perfect to make in summertime when strawberries are at the sweetest.
HOW TO CHOOSE STRAWBERRIES ?
Try to purchase berries when they’re in season. Shape isn’t really a factor. So if the berries are a little wonky looking, no problem. What we want to look for is COLOR. When choosing your strawberries, look for bright red berries that are red from top to bottom. Finally, smell them, yes smell them. You want that sweet fragrant smelling berry. I’ve found that no smell equals no flavor.
WHAT ICE CREAM MAKER DO YOU USE ?
(The following contains an affiliate link. I earn from qualifying purchases.) I purchased this 2 quart CUISINART automatic Ice Cream Maker YEARS ago and it’s been going strong ever since. I’ve made countless batches of ice cream in this ice cream maker. It’s a work horse that has earned it’s place in my small appliance lineup.
TIP: If you wanted a little more texture in your classic strawberry ice cream try churning in small pieces of strawberries during the last 5 minutes of churning.
Feeling extra? Add a little strawberry syrup on top or a balsamic glaze. Yes, I said balsamic glaze. Try it. You just might like it.
Want more ICE CREAM INSPO? Consider trying …
Classic Strawberry Ice Cream
Classic Strawberry Ice Cream.
Ingredients
- 6 egg yolks
- 1 cup + 4 tablespoons granulated sugar, divided
- 3 cups whole milk
- 1 cup heavy whipping cream
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 cup pureed strawberries
Instructions
1. Into stand mixer bowl add egg yolks and 1 cup sugar. Mix until mixture is light in color and creamy.
2. Into a heavy bottom sauce pan add milk, cream, salt, vanilla extract and remaining sugar. Stir to combine. Heat mixture over medium heat and cook until small bubbles appear on sides (do not bring to boil). Remove from heat.
3. Gradually and slowly add egg mixture to liquid, stirring as you go. Return pan to heat and cook over medium heat until mixture thickens and coats the back of a wooden spoon. Remove from heat.
4. Allow pan to come to room temperature OR place over an ice bath to cool it more rapidly. Add pureed strawberries. Mix to combine.
5. Transfer to refrigerator and allow to chill completely.
6. Churn mixture according to your machine’s manufacturer’s directions.
7. Transfer ice cream to a freezer safe container and freeze until ready to serve.
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