This homemade fresh strawberry ice cream is the ultimate summer treat, combining a rich, vanilla-kissed custard with bright, sweet berry chunks. The base is made from scratch using eggs, milk, and heavy cream for an incredibly smooth and creamy texture that rivals any premium shop-bought variety. The addition of fresh strawberries macerated in sugar provides bursts of juicy flavor in every spoonful. It is a luxurious yet simple dessert perfect for warm evenings, family gatherings, or as a special indulgence after a meal. While it requires an ice cream maker and some freezing time, the process is straightforward and yields a decadent result that is worth every minute of effort. Serve it scooped into bowls or cones for a truly satisfying finish to any occasion.
Egg Recipe
Description
This homemade fresh strawberry ice cream is the ultimate summer treat, combining a rich, vanilla-kissed custard with bright, sweet berry chunks. The base is made from scratch using eggs, milk, and heavy cream for an incredibly smooth and creamy texture that rivals any premium shop-bought variety. The addition of fresh strawberries macerated in sugar provides bursts of juicy flavor in every spoonful. It is a luxurious yet simple dessert perfect for warm evenings, family gatherings, or as a special indulgence after a meal. While it requires an ice cream maker and some freezing time, the process is straightforward and yields a decadent result that is worth every minute of effort. Serve it scooped into bowls or cones for a truly satisfying finish to any occasion.Ingredients
Directions
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In a medium bowl, whisk the 6 eggs until smooth and uniform.
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In a saucepan, combine 1.5 cups of the sugar, the quart of milk, and the salt.
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Heat the milk mixture over medium heat, stirring occasionally, until it is hot and small bubbles form around the edges.
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Slowly pour the hot milk mixture into the whisked eggs while whisking constantly to temper the eggs and prevent scrambling.
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Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon.
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Remove from heat and allow the custard to cool slightly.
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Stir in the quart of heavy cream and the vanilla extract until well combined.
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Refrigerate the custard base for at least 2 hours, or until completely chilled.
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Meanwhile, hull and chop the fresh strawberries into small chunks.
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Toss the chopped strawberries with the remaining 0.5 cup of sugar and let sit for 15 minutes to macerate.
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Pour the chilled custard base into your ice cream maker and churn according to the manufacturer's instructions.
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During the last few minutes of churning, add the macerated strawberries and their syrup to the ice cream.
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Transfer the churned ice cream to a freezer-safe container.
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Cover tightly and freeze for at least 4 hours, or until firm enough to scoop.
Nutrition Facts
- Amount Per Serving
- Calories 1504.6kcal
- % Daily Value *
- Total Fat 97.0g150%
- Saturated Fat 57.0g285%
- Cholesterol 548.5mg183%
- Sodium 1431.2mg60%
- Total Carbohydrate 139.1g47%
- Dietary Fiber 0.0g0%
- Sugars 138.9g
- Protein 23.0g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
