This homemade custard-based strawberry ice cream recipe has been passed down by my family for generations. You make it on the stove, then transfer it to an ice cream machine for a creamy texture that store-bought strawberry ice cream dreams of. 

A bowl of strawberry ice cream with a spoon.

Creamy Homemade Strawberry Ice Cream

It’s hard to reproduce the creamy texture and flavor of homemade ice cream. This recipe uses egg yolks to first make a cooked custard that is refrigerated for at least 4 hours and then placed in an ice cream maker. This process will produce the creamiest ice cream that you can imagine. It might sound difficult but it’s not at all.

Is strawberry season my favorite time of year? It’s hard to say, but it’s certainly one of them! I love how bold and flavorful those ruby gems get in the summer, and I can’t resist turning them into the best ice cream around. This recipe is my grandmother’s favorite and one we made all summer long in an old fashioned hand churned Ice cream maker.

No ice cream maker? Try a frozen strawberry trifle instead, it’s super creamy.

It’s a custard-style ice cream that’s so thick, creamy, and packed with fresh strawberry flavor, and an electric ice cream maker makes it simple as pie.

For the best results, choose fresh and sweet strawberries. Choose plump, bright red berries with fresh green leaves. This will give you the best strawberry flavor. However, if you’re craving strawberry ice cream when it’s not strawberry season, frozen strawberries will work for this recipe.

This recipe has to cool before churning so allow yourself some time. I make the custard the day before and let it cool overnight. If you love the idea of creamy and strawberries but not ice cream, you will absolutely LOVE my strawberry mousse! If you love this ice cream recipe but can’t find strawberries, try a peach ice cream.

Pro Tip: If you brought home a basket of strawberries and can’t get to your ice cream for a few days, learn how to store strawberries so they will stay fresh for two weeks.

I love breaking out ice cream on a hot summer day. I mean, don’t we all? This homemade ice cream recipe means you can have freshly made ice cream on hand throughout the summer months (and beyond) and you can swap out the strawberries for other seasonal fruit, chocolate, peanut butter, or anything else your heart desires! 

Strawberry ice cream being scooped out of a loaf pan.

What’s The Difference Between Custard and Ice Cream? 

While it’s easy to think of them as interchangeable, as they’re both delicious frozen treats, these two have distinct differences!

Custard has a thicker, more pudding-like texture that’s super creamy and made on the stove! This may seem counterintuitive to ice cream, but trust me, it’s absolutely incredible. Custard also includes egg yolks, which gives it a creamy mouthfeel and richer flavor.

Other types of ice cream are churned and frozen which means it has a light, airy texture and is made with just milk, cream, and sugar—no eggs. As the milkfat content increases through the churning process, you get that smooth, creamy texture everyone loves.

Why You Need A Scoop Of This Strawberry Ice Cream

  • Creamier Ice Cream – The custard base makes this ice cream even more decadent than expected. 
  • Real Strawberry Flavor – Fresh berries bring a punch of flavor to every bite, especially when you get a spoonful of chunks of strawberries. 
  • Simple Ingredients – Real strawberries, egg yolks, and pantry staples are all you need to make delicious strawberry ice cream – and an ice cream maker.

I bet you have all the ingredients

The ingredients for strawberry ice cream.
Gather your ingredients.


Dairy – You’ll need both whole milk and heavy whipping cream. 

Egg Yolks – 6 of them for the creamiest custard.

Strawberries –
Visit your local grocery store or farmers market for the best berries, but you can also use frozen.

Pantry staples – Sugar and salt.

How To Make Your Own Homemade Ice Cream

Step One: Simmer Ingredients

Bring milk, cream, sugar, and salt to simmer over medium-low heat. Once simmering, remove from heat. 

Step Two: Temper Eggs

Whisk egg yolks together in a large measuring cup or bowl while gradually adding 1 tablespoon of the hot milk mixture at a time. Continue slowly adding the warm milk until the egg mixture is warm. Then, slowly add the warm eggs to the hot milk, whisking constantly until incorporated. 

Return to the heat and cook for about 5 minutes until the ice cream mixture is slightly thick and coats the back of a spoon. Pour it through a wire sieve into a bowl and let it come to room temperature.

Warmed milk in a saucepan.
Prepare wet ingredients.
Custard with egg yolks added in a saucepan.
Simmer.
Cooked custard in a bowl.
Remove from heat.

Step Three: Add Strawberries

Place chopped strawberries and a tablespoon or so of sugar into a large bowl and let it sit for about 10 minutes. Use a potato masher or a spoon to mash half of the strawberries and add to the room temperature custard. Refrigerate the custard for at least 4 hours or overnight. 

Cut strawberries on a cutting board.
Chop berries.
A potato masher mashing strawberries.
Mash berries.
Strawberries being added to the cooled custard.
Add berries to base.

Step Four: Process Ice Cream

Strawberry ice cream in an ice cream maker.
Process ice cream.
A loaf pan of strawberry ice cream.
Freeze again for firmer ice cream.

Add the remaining chopped strawberries to the cold ice cream and process per your ice cream machine directions. It should take about 20 minutes to become soft-serve ice cream. If you want firmer ice cream, pour it into a 9 x 5 x 3 loaf pan, or whatever container you want to store it in, and cover with plastic wrap until firm.

Four scoops of strawberry ice cream in a bowl.

A Few Recipe Notes

  • Take your time slowly adding the warm milk to the egg yolks so they don’t scramble, you want a creamy custard.
  • Let the ice cream sit at room temperature for about 5 minutes to soften slightly. This custardy ice cream softens fairly quickly.
  • If your strawberries are not very sweet, add a little more sugar to the chopped strawberries to bring out more of their sweetness. Taste the strawberries after about 10 minutes and if they’re not very sweet, add another tablespoon of sugar.
  • This recipe will fill a 9 x 5 loaf pan, it makes about 4 cups of ice cream.
A glass bowl of strawberry ice cream with a spoon.

Homemade Fresh Strawberry Ice Cream Custard

This homemade custard-based strawberry ice cream recipe has been passed down by my family for generations. You make it on the stove, then transfer it to an ice cream machine for a creamy texture that store-bought strawberry ice cream dreams of. 
Prep Time: 5 hours 30 minutes
Cook Time: 20 minutes
Servings: 16
Calories: 171kcal

Equipment

  • ice cream machine

Ingredients

  • 1 cup whole milk
  • 2 cups heavy cream
  • cups sugar
  • 6 egg yolks
  • 1 ½ cups chopped fresh strawberries
  • 1-2 tablespoons sugar

Instructions

  • Add milk, cream, 2/3 cup sugar, and salt to a saucepan over medium-low heat. Bring to a simmer and remove from the heat.
  • Whisk the egg yolks together in a large measuring cup or bowl. Gradually add 1 tablespoon of the hot milk mixture to the egg yolks, whisking until combined.
    Continue slowly adding the warm milk until the egg mixture is warm. Then slowly add the warm eggs to the hot milk, whisking constantly until incorporated. 
  • Return to the heat and cook for about 5 minutes until it is slightly thick and coats the back of a spoon.(A thermometer will read 170º)Pour it through a wire sieve into a bowl. Let it come to room temperature, it will take about an hour.
  • Chop the strawberries and add 1-2 tablespoons of sugar depending on the sweetness of the strawberries. Let sit for about 10 minutes. Use a potato masher or the back of a spoon to mash half of the cut strawberries. Add the mashed strawberries and juice to the room temperature ice cream mixture and refrigerate for at least 4 hours or overnight. 
  • Add the remaining chopped strawberries to the cold custard and process according to the ice cream machines' directions. It should take about 20 minutes to become soft-serve ice cream.
    If you want firmer ice cream, pour it into a 9 x 5 x 3 loaf pan and cover with plastic wrap until firm. 

Notes

  • Take your time slowly adding the warm milk to the egg yolks so they don’t scramble, you want a creamy custard.
  • Let the ice cream sit at room temperature for about 5 minutes to soften slightly. This custardy ice cream softens fairly quickly.
  • If your strawberries are not very sweet, add a little more sugar to the chopped strawberries to bring out more of their sweetness. Taste the strawberries after about 10 minutes and if they’re not very sweet, add another tablespoon of sugar.
  • This recipe will fill a 9 x 5 loaf pan, it makes about 4 cups of ice cream.
 

Nutrition

Serving: 1g | Calories: 171kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 108mg | Sodium: 17mg | Potassium: 79mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 561IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 0.3mg
Tried this recipe?Mention @easy.southern.desserts or tag #easysoutherndesserts!

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