This is truly the best Strawberry Ice Cream, striking the perfect balance between fresh, vibrant strawberry flavor and a super creamy, smooth texture. This Strawberry Ice Cream recipe is made traditionally with a custard base and requires an ice cream churner, but it's well worth the effort.
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There is no comparing the taste of homemade Strawberry Ice Cream to anything store-bought. This recipe took so many quarts of strawberries over the course of several weeks to develop. Our freezer was full with so much strawberry ice cream that I started handing pints of ice cream to anyone who would take them! But it was all worth it because this resulting Strawberry Ice Cream recipe is perfect, and everything I'd hoped for.
This recipe packs in as much strawberry flavor as possible and uses a secret (all-natural) ingredient to help keep it creamy and scoopable, even straight from the freezer.
Like this Cinnamon Ice Cream and Peach Ice Cream recipe, this Strawberry Ice Cream is a traditional custard-style ice cream that is cooked on the stovetop first and then churned in an ice cream maker. I almost always prefer custard-style ice cream to any other style (almost! but with some exceptions, such as this Chocolate Ice Cream recipe or Caramelized Banana Ice Cream) for its creamy taste and texture.
So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!
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Behind the Scenes of the Development Process
Developing a great recipe for Strawberry Ice Cream was more difficult than I anticipated. Strawberries have a high water content, which is not ideal for making ice cream. Too much water can cause the finished product to turn out icy.
My first instinct to avoid any iciness when I began developing this recipe was to reduce the moisture content in the berries. Cooking strawberries evaporates their excess moisture and has the added advantage of intensifying their flavor, resulting in a stronger strawberry taste. But there is one big problem with this that I wanted to avoid: cooking strawberries for too long changes their taste. The longer that strawberries are cooked, the more their flavor profile transforms from fresh strawberries to strawberry jam. I had encountered this issue previously with my Strawberry Pop Tart recipe, and had learned lessons there that thankfully translated over to this ice cream recipe.
I experimented with two ingredients to help solve this problem: milk powder and freeze-dried strawberries. My thinking was that the milk powder would allow me to pack in more fresh strawberries without compromising the ice cream's texture, while strawberry powder (made from freeze-dried strawberries) would intensify the strawberry flavor without adding extra moisture.
After testing with both ingredients a few different ways, adding milk powder to the ice cream base won out. It allowed me to add lots of fresh strawberries to the custard while the milk powder worked its magic and kept the mixture creamy. I'll dive deeper into how milk powder works below.
Ingredients Needed
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- strawberries (while in-season strawberries offer the best flavor, this recipe works well with any strawberries, even frozen ones, as they get macerated and cooked...but be sure to taste any fresh ones first and adjust the sugar if they are super tart by adding an additional ¼ cup)
- lemon juice
- granulated sugar
- dry milk powder (see below for why this is used in this recipe)
- eggs (this recipe uses just two whole eggs instead of the large number of egg yolks that you'll find in most strawberry ice cream recipes---using a higher quantity of egg yolks can aid in the texture of ice cream, but my testing demonstrated that it also masks the strawberry flavor and mutes the beautiful pink color)
- coarse kosher salt
- heavy cream
- whole milk
Let's Talk About Milk Powder
Milk powder, also known as powdered or dry milk, is just milk that has been evaporated to remove its water content, leaving behind a dry powder. It can be found as both nonfat and whole milk, and either will work for this recipe.
Milk powder has many kitchen applications, and it's one of my newest favorite ingredients for improving the flavor and texture of baked goods.
Adding milk powder to ice cream offers two major benefits: it improves the texture and the flavor.
Milk powder is hygroscopic, which means it can absorb and hold moisture and bind water. This allows the ice cream base to be filled with strawberries without turning icy.
The concentrated milk also imparts a creamy taste to the ice cream without adding excessive amounts of heavy cream, keeping it lighter.
Cooking the Strawberries
This recipe requires the strawberries to be cooked separately first. This step slightly reduces the ice cream's moisture content, which helps with its overall texture and flavor.
The berries are cooked with sugar and lemon juice at a simmer for 5 minutes. During this time, the strawberries are mashed to help release their moisture and to break them up.
Once the strawberries are finished simmering, they are strained. This will divide the mixture into two parts: strained sweet strawberry juice, which will be added to the custard, and jammy strawberries, which will be mixed into the ice cream at the end of churning.
Overview of Steps
Don't be intimidated by making the custard for this ice cream, especially with my recipe, as it doesn't call for any tempering of eggs. In my experience, tempering eggs when making an ice cream custard is unnecessary. This is because the eggs are not at risk of scrambling since they will be heated gradually. Plus, the added sugar and even distribution beforehand (aka whisking really well) also helps protect the eggs from scrambling before the custard has set.
Don't forget: Freeze the ice cream machine canister 24 hours before you plan to churn the ice cream if you machine requires it!
Here is a shortened overview of the recipe. For the full recipe, scroll down to the end of this article.
Step 1: Simmer the strawberries for about 5 minutes, mashing them about halfway through.
Step 2: Strain the sweet strawberry syrup from the mashed strawberries. Store the mashed strawberries in an airtight container.
Step 3: Whisk together the sugar and milk powder, then add the eggs, cream, and milk.
Step 4: Add in the reserved strawberry liquid.
Step 5: Transfer the mixture to a pot and heat until it reaches 175ºF.
Step 6: Strain the custard through a fine-mesh strainer into a metal bowl.
Step 7: Chill the ice cream base overnight in the refrigerator, or in an ice bath until it reaches below 35º.
Step 8: Spin / churn the ice cream base to a soft-serve consistency, then add in the reserved strawberry bits and let it harden in the freezer to your desired consistency (usually 8 hours or more).
Kelli's Best Tips
I love that this process is as streamlined as possible (aka no egg tempering) while still resulting in the most delicious strawberry ice cream ever. Here are some of my best tips for success with this recipe:
- Whisk the sugar and milk powder first to evenly disperse the powder, then add the eggs and whisk vigorously before cooking. The even distribution of these ingredients helps keep the mixture homogenized during cooking. You can use a separate bowl to whisk everything together, as the recipe instructs, or you can mix it right in the pot. If you do mix it in the pot, be sure to scrape up the sides well so no eggs are hiding in the crevices along the edges.
- Use a medium heavy-bottomed saucepan which helps distribute heat evenly and reduces the risk of scorching or burning the custard. Using too large of a pot can increase the speed at which the eggs cook due to the increased surface area, making it easier to overcook them.
- Use medium to medium-low heat. Controlling the temperature is important to avoid curdling, or cooking the eggs too quickly (as mentioned above).
- Stir constantly while the custard is cooking, taking care to get into the edges of the pan. A rubber spatula is the best tool for this job.
- Don’t walk away. At most, this process takes about 10 minutes. But the custard can go from perfectly done to overcooked (i.e. curdled) in just a few seconds.
- Use a thermometer, if possible. The recipe calls for cooking the custard to 175ºF initially. Make sure that the thermometer is accurately taking the temperature from the middle of the liquid. Once it reaches 175ºF, pull it off the heat and stir for about a minute to let the custard slowly come up to 180ºF before straining into an ice bath. 180ºF is an ideal temperature for the custard; going over it is getting dangerously close to boiling it.
- Use an ice bath: Using an ice bath to cool the custard will quickly bring it down to temperature, which is always a good idea.
Freezing the Ice Cream
Once the ice cream custard base is below 40ºF it's time to churn! (As long as your ice cream canister has been in the freezer for at least 24 hours, if needed.)
To achieve optimal results, follow the instructions provided by the ice cream maker manufacturer and monitor the churning process closely.
Generally speaking, churn until the ice cream reaches the soft-serve stage. In my machine, I notice a change in the noise it makes when the ice cream is ready.
When making ice cream at home, avoid over-churning the mixture. Excessive churning can introduce too much air into the ice cream, leading to a less dense and potentially less desirable texture.
Storing Strawberry Ice Cream
The last step in making homemade ice cream is to store it properly. After the ice cream has been churned and frozen, it needs to “harden” in the freezer for a period of time. This chilling period fully sets up the ice cream to the correct consistency.
Ice Cream Storage Guidelines:
The faster that ice cream hardens, the smaller the ice crystals and the smoother the ice cream will be.
You can harden the ice cream in one large container or multiple small containers. While dedicated ice cream containers are convenient for frequent ice cream making, any container available in your home can be used. Here are some general best practices:
- Transfer the churned ice cream immediately to an airtight container
- Press parchment paper onto the surface
- Shallow containers are best
- Avoid temperature fluctuations as they create an icy texture
- Consume within 1-2 weeks for the best texture and quality.
How Long Will Strawberry Ice Cream Keep?
Homemade ice cream honestly doesn’t keep as long as you might expect, because it doesn’t have any stabilizers or preservatives added to it.
Homemade ice cream is best consumed within a week or two of making it. Different factors can affect this timeline, including how cold your freezer is, what type of ice cream it is, what container it is kept in, and if it has thawed at any point in the freezing process. It's not that the ice cream will spoil, it is just that the texture will change over time. So the sooner you enjoy it, the better!
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PrintFull Recipe
Strawberry Ice Cream
This is truly the best Strawberry Ice Cream, striking the perfect balance between a fresh, vibrant strawberry flavor and a super creamy, smooth taste. This recipe is traditionally made with a custard base and requires an ice cream churner, but it's well worth the effort.
- Prep Time: 00:20
- Churning Time: 00:30
- Cook Time: 00:05
- Total Time: 00:55 + chilling time
- Yield: about 3 pints
- Category: Ice Cream
- Method: Churned
Ingredients
- 1 quart ripe strawberries, washed, hulled and quartered
- 1 cup (200 grams) granulated sugar, divided
- 2 teaspoons fresh lemon juice
- ¼ teaspoon coarse kosher salt (see note)
- 2 tablespoons dry milk powder (see note)
- 2 large eggs
- 2 cups (456 grams) heavy cream
- ½ cup (115 grams) whole milk
Instructions
- In a medium pot, stir together the strawberries, ½ cup of the sugar, lemon juice, and salt. Let macerate until the strawberries release their juices, about 10 minutes. Cook over medium heat until bubbling. Using a fork or a potato masher, mash the strawberries to break them up. Reduce the heat to medium-low and simmer for 5 minutes.
- Shut off the heat and set a fine-mesh strainer over a medium bowl. Strain the strawberry mixture through the strainer, pressing out as much juice as possible from the strawberries. Set the strawberry juice aside.
- Transfer the strawberry solids to a storage container and let cool. Once cool, cover and transfer to the refrigerator until ready to use.
- Set up an ice bath with two nesting metal bowls.
- In a medium bowl, whisk together the remaining ½ cup of sugar and milk powder. Add in the eggs and whisk vigorously for one minute, until the mixture is lightened.
- Whisk in the cream, milk, and reserved strawberry juice.
- Transfer the mixture to a clean heavy-bottomed medium pot.
- Cook over medium heat, stirring constantly with a rubber spatula, especially along the edges and the bottom of the pot, until the mixture reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check if the custard is set without an instant-read thermometer, coat a wooden spoon with the custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds,” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.
- Immediately shut off and remove the pot from the heat. Continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.
- Strain the custard through a clean fine-mesh strainer into the inner bowl of the prepared ice bath.
- Cool the custard in the ice bath to room temperature, stirring occasionally.
- Chill the custard thoroughly in the refrigerator until at least 40ºF, preferably overnight.
- Freeze the custard, following the recommended manufacturer’s instructions of your ice cream maker, until the ice cream has reached a soft-serve consistency. In the last minute of churning, add the reserved strawberry solids.
- Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.
Notes
Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Strawberry Ice Cream was developed with love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.
The total weight of strawberries used for this recipe once the quart is cleaned and hulled is 14 ounces. You can use fresh or frozen strawberries here. If using frozen, let them thaw in the sugar and lemon juice in the pot in step 1 of the recipe.
Milk powder can be found in most grocery stores in the baking aisle. It is highly recommended for this recipe, but if you absolutely cannot find it, you can skip it. It will result in less creamy ice cream that may be harder to scoop.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
A note about the foam: the step of cooking the strawberries for this ice cream recipe is very similar to making jam. When the strawberries are simmered, a foam bubbles up to the surface. If you are familiar with making jam, you might think it is necessary to scoop off this foam. But when it comes to making ice cream, this is unnecessary since we have no need to have a "clear gel", and the foam is just air bubbles, and it can, in fact result in a flavor loss since it's removing strawberry from the mix.
Homemade ice cream is best consumed within a week or two of making it. Different factors can affect this timeline, including how cold your freezer is, what type of ice cream it is, what container it is kept in, and if it has thawed at any point in the freezing process. To help prevent freezer burn, place a piece of parchment paper on the surface of the ice cream in the storage container to minimize air exposure from the ice cream. Freeze promptly and thoroughly. Store the ice cream container in the coldest part of your freezer.
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Lauren
I’ve tried a few different strawberry ice cream recipes and they’ve always been a little icy. This one was smooth, creamy perfection! And delicious!
Kelli Avila
So happy you enjoyed it, Lauren!! And appreciate you stopping by to share your experience!
Hanna
The perfect summer treat! This was my first time making strawberry ice cream and my family and I loved it. Highly recommend!