Fresh Strawberry Ice Cream
Serves: ½ gallon
  • 16 oz. Fresh Strawberries
  • 1 cup + 2 T. Sugar
  • 4 Egg yolks
  • 1¾ cups Whole Milk
  • 1½ cups Heavy Cream
  • pinch of salt
  • ½ teaspoon Vanilla
  1. Wash and trim all but 4 of the strawberries. Cut the 4 reserved strawberries into a small dice and toss with 2 tablespoons of sugar in a small bowl. Refrigerate.
  2. Puree the trimmed strawberries in a food processor until smooth. Run the puree through a fine mesh sieve to remove seeds. Set puree aside.
  3. In a small bowl, whisk together the egg yolks and set aside.
  4. Whisk together the remaining 1 cup of sugar and 1 cup of the milk in a saucepan. Heat on medium high just until the milk starts to steam.
  5. Slowly pour ½ of the hot milk in a small stream into the egg yolks, whisking constantly until well blended. Add the tempered egg yolks back into the saucepan with the remaining milk and whisk well. Heat on medium/high, stirring constantly, until the mixture comes to a boil. Remove from heat and pour into a mixing bowl. Whisk in the remaining ¾ cup whole milk as well as the heavy cream, salt, vanilla, strawberry puree, and diced strawberries with syrup.
  6. Refrigerate until completely chilled.
  7. Once the mixture is completely chilled, freeze in an ice cream maker according to manufacturer instructions. When ice cream is finished churning, scoop out and place in an airtight container. Freeze until solid, 6 hours or overnight.
  8. Let sit at room temperature for 5 minutes before scooping.
Recipe by The Kitchen McCabe at