Strawberry Ice Cream

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.

Strawberry Ice Cream

Strawberry Ice Cream

Yield: 1 quart


  • 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

Follow Spend with Pennies on Pinterest


  1. Set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.

Follow me on Pinterest, I'm pinning all sort of delciousness!

Make sure you save this recipe on Pinterest for later

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


You Might Also Like

No Comments

Leave a Reply

Skip to Recipe