July 1, 2014

Real Deal Strawberry Ice Cream

Strawberry Ice Cream | The Naptime Chef

I’ll admit, the only time I eat strawberry ice cream is in the summer. I like it to have loads of real fresh fruit, and that means using strawberries that are truly fresh and red to the core. I’ve tried many great ice cream recipes in the past but this one really takes the cake when it comes to strawberry ice cream. It is sweet, but not too heavy, with loads of fresh strawberry flavor. It doesn’t get too hard when it freezes which makes it perfect for scooping into a circle on top of cones, or add on top of a cake or pie. Best of all, it is easy to make! I am so glad my friend Megan featured it – she is, as we all know, a culinary ice cream genius. Haha! Here’s how you can make it too:


Real Deal Strawberry Ice Cream

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 4 cups

Serving Size: 1 cup

adapted from A Sweet Spoonful

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  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 4 egg yolks
  • Pinch fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon Kirsch
  • 2 cups finely chopped strawberries


  1. In a large saucepan, combine the milk, ½ cup of the cream, and 1/3 cup of the sugar . Set it over medium-low heat and warm just until the sugar is dissolved in the mixture is warm to the touch.
  2. In a separate bowl, whisk together the yolks, 1/3 cup of the remaining sugar, and the salt and whisk until slightly lighter in color. Very slowly pour half of the warmed liquid into the yolk mixture, whisking continuously. Next, pour the yolk mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens and coats the back of a spoon. Do not allow for it to get hot enough to boil. Heat slowly and watch for thickening.
  3. Remove the saucepan and set a bowl over an ice bath. Strain the custard through a fine-mesh sieve set over the bowl. Stir in remaining ½ cup cream and the vanilla and continue stirring until cool. Cover and chill in refrigerator 1.5 – 2 hours. Add remaining 1/3 cup sugar to chopped berries and put in the refrigerator in separate little bowl.
  4. Once the custard has chilled, stir in the berries and Kirsch (if using) and freeze in an ice cream maker according to manufacturer’s instructions. Place the churned ice cream in a dry plastic container and cover with plastic wrap directly on top of the ice cream. Chill for at least 2 hours or until set up.

Some more strawberry recipes:

Roasted Strawberry Shortcake Ice Cream

Merrill’s Strawberry Jam

Strawberry-Rhubarb Crisp

Strawberry Syrup

Strawberry Rhubarb Lemonade

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