Strawberry Ice Cream

Strawberry Ice Cream from That's My Home

This is a really good fresh strawberry ice cream recipe. I made it from the last batch of fresh locally grown strawberries I picked a few weeks ago. There were a lot of seeds in the berries I used so I used a sieve to strain them out before I froze the ice cream. It made a really smooth ice cream but full of strawberry flavor.

Some tips for making a great ice cream are to cook the egg, sugar and cream mixture to make a custard first. Then you will have a smoother ice cream when it is finished. The mixture should be chilled thoroughly before freezing. It also lets the flavors develop better. If you are using a container that needs to be frozen first it must be thoroughly before making the ice cream, if it sounds slushy when you shake it put it back in the freezer. You won’t even get milk shake thick if you try to use it that way. Yeah, I tried it a few weeks ago out of curiosity. It doesn’t work at all!

As you can see I made some ice cream popsicles below. I found the cutest molds ever! I also like that they give me some portion control restraint!
Strawberry Ice Cream from That's My Home

Strawberry Ice Cream

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 3 hours

Yield: Serves 4 - 6


  • 2 cups heavy cream
  • 2 cups milk
  • 1 cup sugar
  • 3 eggs
  • 1 lb. crushed strawberries
  • dash salt


  1. Mix together the heavy cream, milk, sugar, salt and eggs in a saucepan. Stir constantly so that the custard doesn't stick to the bottom of the pan. Over medium heat cook until the mixture starts to coat the back of a spoon. Remove from heat.
  2. Crush the strawberries. Add to the custard mixture. Chill thoroughly. If desired run the mixture through a sieve to remove the seeds.
  3. Freeze according to the manufactures' directions for your ice cream maker.
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