This strawberry ice cream recipe includes egg yolks, white sugar, and heavy cream to create a rich, custard-style base for freshly puréed strawberries.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
390 Calories
Recipe Instructions
Step 1
Place strawberries into a blender or the bowl of a food processor; blend until smooth. Pour into a large bowl; set aside.
Step 2
Heat 1 ¼ cups cream in a medium saucepan over medium heat until bubbles appear at the edge of the pan. Whisk sugar, egg yolks, remaining ¼ cup cream, and corn syrup together in a large bowl until well combined; gradually pour in hot cream, whisking constantly. Return mixture to the saucepan; heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow custard to boil.
Step 3
Strain custard through a sieve into strawberry purée; mix well. Refrigerate until chilled.
Step 4
Pour strawberry custard mixture into an ice cream maker and freeze according to manufacturer’s instructions. Transfer to an airtight container and freeze until firm.
