Strawberry Ice Cream – a delicious recipe with strawberries, sugar, lemon juice, heavy cream, milk, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor fitted with the steel blade or in a blender in batches, puree the strawberries and transfer the puree to a bowl.
2
Stir in 1/2 cup of the sugar and the lemon juice and chill the mixture, covered for two hours.
3
In a heavy saucepan combine the cream, the milk, and the remaining 1 cup sugar and scald the mixture over moderate heat, stirring.
4
In a bowl beat the egg yolks until they are light and thick and pour the milk mixture through a fine sieve in a stream, stirring.
5
Transfer the custard to the pan and cook it over moderately low heat, stirring, until it coats the spoon.
6
Transfer the custard to a metal bowl set in a bowl of cracked ice, stir in the vanilla, and let the custard cool, covered with a buttered round of wax paper.
7
Chill the custard for 2 hours, stir in the strawberry mixture, and freeze according to manufacturer's instructions.
838
kcal
Calories
45
g
Fat
93
g
Carbs
19
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 7 ingredients. The key ingredients include: 1 pound (about 1 1/4 pints) strawberries, hulled and sliced, 1 1/2 cups sugar, 1 tablespoon fresh lemon juice, 1 1/2 cups heavy cream, 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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