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Fresh Strawberry Ice Cream

June 17, 2010 by Nicole 26 Comments

IMG_9805-2

Spring is turning into summer, temperatures are soaring, and the time for strawberry ice cream is now.  I’ve been buying beautiful, sweet, local berries at the Farmer’s Market for weeks now and this week is no exception.  Last week I ate the strawberries fresh as a snack, as dessert, in salad, and even blended a few into a salad dressing.  But this week, with 100 degree heat quickly approaching, I needed something frozen.

This ice cream might seem a bit extravagant with the heavy cream, egg yolks, and vanilla bean, but homemade ice cream is meant to be a treat and I like it rich.  Perhaps next week I’ll give you a more figure-friendly sorbet recipe, but there’s nothing wrong with splurging on real ice cream from time to time.  Enjoy!

Fresh Strawberry Ice Cream

1 pound strawberries, washed and stemmed
1 cup sugar, divided
1 tablespoon lemon juice
2 cups heavy cream
1/8 teaspoon salt
1/2 vanilla bean pod (or 1 teaspoon real vanilla extract)
4 egg yolks

1. In a medium bowl, lightly mash strawberries with 1/4 cup sugar and the tablespoon of lemon juice.  Toss to combine and set aside.

2. In a saucepan, stir together cream, remaining 3/4 cup of sugar, and salt.  With a sharp knife, split the vanilla bean pod in half lengthwise and using the tip of the knife, scrape the seeds into the pot of cream (if using extract instead of vanilla bean, you will stir it in later); add the pod halves to the pot, too.  Bring the cream mixture to a simmer over medium heat, then turn the temperature all the way down to low.

3. In a small bowl, whisk the egg yolks until smooth.  Slowly add a ladleful of the hot cream mixture to the egg yolks, whisking continuously.  Slowly pour the yolk mixture back into the pot of cream and whisk until incorporated.  Bring the liquid back to a simmer and cook, stirring, for 5 – 6 minutes until the mixture is thick enough to coat the back of a spoon.  Strain the mixture through a sieve into a medium bowl.

4. Puree the strawberry mixture in a blender or food processor until smooth.  Stir the strawberry puree into the cream mixture until completely incorporated.  If using vanilla extract instead of vanilla bean, stir extract in now.  Place a piece of plastic wrap directly on the surface to prevent a skin from forming while cooling.  Place bowl in the refrigerator and allow the mixture to cool completely – at least two hours.  After it is well chilled, freeze mixture in an ice cream maker according to manufacturer directions.

Recipe notes: This recipe works for a 1 1/2 quart or larger ice cream maker.  I use the Cuisinart ICE-20 and have been very happy with it.  My ice cream was soft-serve consistency after about 25 minutes.  I placed it in a plastic container in the refrigerator for another couple hours to firm up.

Related Recipes:

  • Strawberry Shortcake
  • Strawberry Milk
  • Peach Sorbet
  • Cinnamon Vanilla Ice Cream
  • Rhubarb Blueberry Turnovers
  • Blueberry and Strawberry Buttermilk Cake

Around the Web:

  • Fresh Strawberry Ice Cream from Eating Out Loud
  • Strawberry Ice Cream with Balsamic Vinegar from Delicious Days
  • Strawberry Buttermilk Ice Cream from Satisfied
  • Strawberry Sorbet from The Sophisticated Gourmet
  • Watermelon Strawberry Sorbet from Baking and Books

Filed Under: Desserts

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Next Post: Food Blog Friday: Lemon Buttermilk Popsicles »

Reader Interactions

Comments

  1. bellini valli says

    June 17, 2010 at 4:54 am

    Nothing like ice cream to cool you down during the hor summer minths:D
    Reply
  2. 12th Man says

    June 17, 2010 at 5:27 am

    Bumper crop of strawberries this year ... good year to try every strawberry-centric recipe you can think of.
    Reply
  3. Alta says

    June 17, 2010 at 5:39 am

    I was just thinking of making strawberry ice cream the other day, as I finished off 2 lbs of the best strawberries yet this season. Must get more and make this!
    Reply
  4. grub says

    June 17, 2010 at 5:42 am

    i love your cup and saucer set, it looks kinda japanese. and your ice cream looks divine :D
    Reply
  5. pam says

    June 17, 2010 at 5:50 am

    I love the picture! I never remember to leave a strawberry out to garnish! Plus I never have cookies, and I need the cute cup!
    Reply
  6. Ross says

    June 17, 2010 at 7:25 am

    I'll have to try this out! I've been looking for an excuse to drag the ice cream maker out again. The last thing I made was a tea sorbet a couple months ago.
    Reply
  7. kamran siddiqi says

    June 17, 2010 at 8:33 am

    This weather is too much! I could go for some of this right now! :)
    Reply
  8. Scorpio Woman says

    June 17, 2010 at 8:34 am

    Wow this looks so good. I've never tried to do strawberry ice cream. I'll have to try this summer :) Thanks for the recipe
    Reply
  9. Ruby says

    June 17, 2010 at 10:11 am

    It was very rich, and very good!
    Reply
  10. Virginia says

    June 17, 2010 at 3:06 pm

    This post inspired me to hit the strawberry patch this morning...I'm now scooping up delicious strawberry ice cream! Love it, thanks for the recipe!
    Reply
  11. Charles G Thompson says

    June 17, 2010 at 3:58 pm

    I made fresh strawberry ice cream for a Memorial Day picnic and it was sooo good. Yours looks fantastic too!
    Reply
  12. Nicole @ the dirty oven says

    June 17, 2010 at 7:52 pm

    Looks great! Now I know what to do with all those extra strawberries. Thanks for posting. I love your photos!! You still continue to be an inspiration.
    Reply
  13. Linda says

    June 18, 2010 at 9:41 am

    Hi, I am making this right now. Where does the 1/8 tsp. salt go? I'll assume in the heavy cream/sugar mixture.Thanks
    Reply
    • Nicole says

      June 18, 2010 at 10:15 am

      Linda: I just updated the recipe. The salt is added to the cream with the sugar. Thanks for pointing out the omission!
      Reply
  14. zoom yummy says

    June 19, 2010 at 9:08 am

    Yay! That is a wonderful photo! The colors are just amazing. Oh, how I'd like to taste the ice- cream. And the cookie too. And the strawberry, that one as well. :) Petra
    Reply
  15. Sophia says

    June 21, 2010 at 9:25 am

    This looks so rich and delicious! Summer really is all about ice cream!! I'm planning on making some sorbet this weekend. Since I have some fresh watermelon, I might try Summertime Delight Watermelon Sorbet. Or if I'm in the mood for strawberry, maybe I'll try that! Thanks for sharing!
    Reply
  16. Kaye says

    August 6, 2010 at 8:33 am

    I wanted to add my comments about this YUMMY recipe. I made this and it made a generous 1 1/2 quarts in my ice cream maker. It turned out a pretty pink and was very good. Took us only a couple of days to eat it all!! Thanks for the wonderful recipe.
    Reply
  17. Heather says

    August 13, 2012 at 7:59 am

    Thank you Nicole for always having the recipe that I am looking for! I can't wait to try this one out!
    Reply
  18. Read the Full Document says

    May 13, 2013 at 5:42 am

    Pretty section of content. I just stumbled upon your blog and in accession capital to assert that I acquire actually enjoyed account your blog posts. Any way I'll be subscribing to your feeds and even I achievement you access consistently rapidly.
    Reply

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