The Best Strawberry Ice Cream Recipe

This really is The Best Strawberry Ice Cream Recipe around. It's super creamy and has tons of fresh strawberry flavor. What makes it the best strawberry ice cream? It's made with the ripest of strawberries and two secret ingredients. You will LOVE this iconic summer dessert!

Friends! Today is the 11th Throw Back Thursday. Where does the time go?

For the past (almost) year, I've been going through the archives on TEM to find the best recipes that are hidden away and have some pretty terrible photos attached to them. Once a month, I remake (and often rewrite) those recipes, retake the photos and reshare them with you. These #tbt posts have turned into some of my favorites.

I've been tinkering with this strawberry ice cream recipe ever since I first shared it with you back in 2012. It was good then, but it is great now.

When I say it's the best strawberry ice cream recipe, I mean it.

Strawberry ice cream can be a bit of a beast to master. It's often bland and can easily turn icy. THIS strawberry ice cream recipe is neither of those things. It's full of fresh strawberry flavor and super creamy.

There are three things you need to master strawberry ice cream:

The first thing you need are the ripest strawberries. How do you know they're ripe? You should be able to smell them from across the room, they should taste as sweet as candy, and they should be pink (not white) when you cut them in half. Farmers markets are a great place to find ripe strawberries.

If you're making this in the fall or winter, make sure to use frozen strawberries that have been picked in season.

The other two things you need? Read on and I'll tell you all about them in the recipe …

{ps. I've hidden the original photos of this strawberry ice cream at the bottom of this post. You can see how the original strawberry ice cream recipe was a little icy. Not so anymore! }

Original post date: May 5th, 2012

It's my nephew's third birthday this weekend. THIRD! I know that people always say those cheesy things like, “they get big so fast.” But really, they get big so fast. He came down to spend the week with me a few weeks ago and was my partner in crime in the kitchen. His favorite ice cream is strawberry ice cream. I don't mind it, but he loves it.

I mean, he really loves it.

It was like magic for him. Hell, it's like magic for me. You pour milk into a pot, mix in some egg yolks, cook it till it forms a custard, mix in some strawberries, and then wait patiently for it to cool in the fridge. Then the real magic happens.

He helped me set up the ice cream maker, and pour in the custard then stood with his nose halfway inside the ice cream maker for the next half hour. Every two minutes he'd look up and exclaim, “Aunty Aunty look, we make ice cream!” Like magic happening before his eyes, the thin strawberry custard turned into one of his favorite things in the entire world. It's like alchemy.

Happy birthday little monkey!!

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The Best Strawberry Ice Cream Recipe

• Author: Kristen Stevens
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins + Freezing Time
• Yield: 4 cups 1x
• Category: Dessert
• Cuisine: American

★★★★★

5 from 11 reviews

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Description

This really is The Best Strawberry Ice Cream Recipe around. It's super creamy and has tons of fresh strawberry flavor. What makes it the best strawberry ice cream? It's made with the ripest of strawberries and two secret ingredients. You will LOVE this iconic summer dessert!

Gluten FreeGluten Free DessertsVegetarian

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Scale 1x2x3x

Ingredients

• 4 cups finely chopped strawberries (see notes)
• 1 1/4 cups granulated sugar, divided
• 4 egg yolks
• 1 cup whole milk
• 1/4 cup coconut oil
• 1 teaspoon pure vanilla
• A pinch of sea salt
• 1 cup whipping cream
• Optional, but recommended: 2 tablespoons vodka

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Instructions

1. Place the strawberries and 3/4 cup sugar in a medium-sized pot over high heat and bring it to a boil. Once it boils, give the pot a stir and reduce the heat to a simmer for 5 minutes. Remove the pot from the heat and let it cool slightly. Pour about half the strawberries into a blender and blend on high until smooth. Add the pureed and chopped strawberries into a bowl together and place them in your fridge to cool.
2. In a medium-sized bowl, whisk the egg yolks with the remaining 1/2 cup sugar.
3. Heat the whole milk and coconut oil in a small pot over medium-high heat until steam rises from the pot. Add the vanilla and pinch of sea salt. Whisk some of the hot milk into the egg yolks to temper them, then add the egg yolks to the pot of hot milk. Place the pot over medium heat and, whisking constantly but slowly, bring the milk almost to a boil. You want the custard to thicken to the point where it will coat the back of a spoon.
4. Pour the custard into a bowl through a fine mesh sieve Make sure to use a sieve to filter out any little bits of cooked egg. Add the whipping cream, strawberries, and vodka to the bowl and whisk together well. Place the bowl into your fridge to let it cool completely, at least 4 hours.
5. Once the strawberry ice cream custard is completely cold, process it in your ice cream maker according to the manufacturer's directions. Transfer the strawberry ice cream to a freezer-proof dish and cover the top with parchment paper directly on the ice cream. Freeze until firm.

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Notes

* Make sure to use ripe, in-season strawberries. If you are making this strawberry ice cream in the fall or winter it is best to use frozen strawberries.

* The coconut oil increases the fat content to make the ice cream creamier.

* The vodka prevents the ice cream from becoming icy.

* If you sprinkle fresh strawberries on top to make it look extra pretty (like I've done in the photos) they will be icy when you eat them.

The original photos of this Strawberry Ice Cream Recipe: