Skip to content

It’s finally here! Order the Sweet Pea’s Kitchen Cookbook

Sweet Pea's Kitchen Cookbook

Strawberry Ice Cream

This post may contain affiliate links. Please read the disclosure policy.

Strawberry Ice Cream has been at the top of my list of ice creams to make since we bought our ice cream maker last summer. Since temperatures have been soaring here in Illinois (103 degree heat index!) I decided give this irresistible strawberry ice cream recipe a try. As any kid will tell you, eating ice cream is the most effective way to stay cool, right? 😉 Homemade ice cream speckled with chunks of  luscious strawberries and a hint of lemon make this summer dessert completely irresistible! You might be wondering why three tablespoons of vodka are included in the recipe. The vodka prevents the ice cream and strawberry chunks from becoming too hard in the freezer. The result is a creamy and luscious homemade ice cream that is guaranteed to cool you off on a sweltering summer day.

Pin this recipe now to remember it later

Pin Recipe

Strawberry Ice Cream

Servings: 1 quart
No ratings yet


  • 1 ½ cups heavy cream
  • 1 ¼ cups whole milk
  • 1 cup sugar, divided
  • 6 egg yolks
  • 1 quart 4 cups strawberries, hulled and sliced
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 3 tablespoons vodka

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

This field is for validation purposes and should be left unchanged.

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.


  • Set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.
  • In a medium saucepan over medium heat, heat the cream, milk, and 1/4 cup sugar stirring occasionally, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
  • When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees).
  • Pour the custard mixture into the strainer bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath, cover tightly with plastic wrap and refrigerate until very cold (40 degrees), about 3 hours.
  • While the custard mixture is chilling, bring the strawberries, salt, and remaining 1/2 cup of sugar to a simmer in a medium sized saucepan over medium-high heat. Cook, smashing the berries slightly, until they have released their juices and are broken down, about 5 minutes. Transfer to a small bowl, cover with plastic wrap, and refrigerate until needed.
  • Strain the strawberry mixture through a fine mesh strainer. Reserve the strained strawberries. Stir the strained juices, vanilla, and lemon into the chilled custard mixture. Pour the mixture into the ice cream canister and churn following the manufacturers instructions until the mixture resembles soft served ice cream. Toss the strained strawberries with the vodka and add to the machine when there is about 2 minutes remaining before the churning is complete.
  • Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.
Author: Laura

Follow me on Pinterest for daily delicious recipes!

Follow Me

Source: The Culinary Chronicles, originally from America’s Test Kitchen

Get new recipes weekly plus our FREE ebook!