Strawberry Ice Cream – a delicious recipe with heavy cream, salt, eggs, sugar, strawberries, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, combine strawberries, 1/4 cup sugar, and lemon juice. Allow to sit for one hour.
2
Meanwhile, combine cream, 1/2 cup sugar, and salt in a heavy saucepan. Heat until sugar is dissolved.
3
In a medium sized bowl, whisk eggs, then slowly add hot cream while whisking. Pour back into saucepan and cook over medium-low heat, stirring constantly, until slightly thickened.
4
Immediately strain the mixture through a fine sieve. Chill over an ice bath.
5
With a potato masher, squish the softened strawberries until pieces are broken up and bite size. Strain out half the strawberry chunks (but not their juices) into a separate bowl. Puree the remaining strawberry pieces and the juices; pour through a sieve into the chilling custard. Force the puree through, only discarding the seeds.
6
Freeze according to the manufacturer's instructions. In the last few minutes, add the remaining strawberry chunks.
613
kcal
Calories
42
g
Fat
51
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 3/4 cups heavy cream, pinch salt, 2 large eggs, 3/4 cup sugar, divided, and more.
Yes, Strawberry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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