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Homemade Strawberry Ice Cream

Homemade strawberry ice cream with real berry pieces and a rich vanilla custard for a creamy, scoopable churn. You’ll macerate fresh strawberries, cook to a 170–175F custard, then churn and freeze for vibrant pink scoops.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

Fruit base
  • 2 cup fresh strawberries hulled and sliced
  • 0.25 cup granulated sugar divided
  • 1 tbsp lemon juice
Custard
  • 2 cup heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • 0.5 cup granulated sugar divided
  • 1 tsp vanilla extract
  • 0.05 salt pinch

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Macerate strawberries
  1. Toss sliced strawberries with 1/4 cup sugar and lemon juice, then let macerate for 30 minutes in the refrigerator.
  2. Mash or blend the strawberries into a chunky puree, then refrigerate until needed.
Cook custard
  1. Whisk egg yolks with the remaining 1/2 cup sugar until pale and thick.
  2. Heat heavy cream and whole milk in a saucepan over medium heat until steaming, then slowly whisk into the egg yolks.
  3. Return to the saucepan and cook over medium-low heat, stirring constantly, until thickened to coat the back of a spoon (170-175F).
Chill
  1. Strain the custard, then stir in vanilla and salt.
  2. Cool completely, then refrigerate at least 2 hours.
Churn and freeze
  1. Churn in an ice cream maker according to the manufacturer’s instructions.
  2. Add the strawberry puree in the last 5 minutes of churning.
  3. Transfer to a container and freeze at least 2 hours until firm.

Notes

For the deepest strawberry flavor, use berries at peak ripeness and refrigerate the custard fully until very cold before churning for smoother texture. Store covered in the freezer up to 2 weeks; thaw briefly in the fridge for 10 minutes before scooping. Freezing is best (no freezing/ice-crystal troubleshooting needed beyond standard storage). If you want a lighter option, use half-and-half for part of the heavy cream, but expect a slightly softer set.