Strawberry Ice Cream – a delicious recipe with milk, whipping cream, vanilla bean, egg yolks, sugar, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine milk and cream in heavy medium saucepan.
2
Scrape in seeds from vanilla bean; add bean.
3
Bring to simmer.
4
Remove from heat.
5
Cover; let steep 1 hour.
6
Bring milk mixture to simmer.
7
Whisk yolks and 1/2 cup sugar in medium bowl.
8
Gradually whisk in hot milk mixture.
9
Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil).
10
Strain into bowl.
11
Cover and refrigerate custard until cold.
12
Puree 6 cups berries, corn syrup and 1/2 cup plus 2 tablespoons sugar in processor.
13
Mix puree into custard.
14
Process custard in ice cream maker according to manufacturer's instructions.
15
Transfer to container and freeze.
16
(Ice cream can be prepared 2 days ahead.)
17
Scoop ice cream into bowls.
18
Garnish each with whole berry and serve.
1085
kcal
Calories
58
g
Fat
96
g
Carbs
38
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 8 ingredients. The key ingredients include: 1 1/2 cups whole milk, 1 1/2 cups whipping cream, 1 vanilla bean, split lengthwise, 9 egg yolks, 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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