Strawberry Ice Cream – a delicious recipe with milk, sugar, egg yolks, fresh strawberries, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat milk in a heavy saucepan over medium heat to 180u00b0 or until tiny bubbles form around edge (do not boil).
2
Combine sugar and egg yolks in a bowl. Beat with a mixer at high speed until thick and pale. Gradually add half of hot milk to the egg yolk mixture, stirring constantly. Return milk mixture to pan. Cook over medium-low heat 6 minutes or until a thermometer registers 160u00b0, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl; cool completely, stirring occasionally.
3
Stir in pureed strawberries and vanilla. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
567
kcal
Calories
21
g
Fat
68
g
Carbs
27
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 5 ingredients. The key ingredients include: 3 1/2 cups 2% reduced-fat milk, 1 cup sugar, 6 egg yolks, 2 cups fresh strawberries, pureed, 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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