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Homemade Strawberry Ice Cream

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Total Time
Prep: 20 min. + cooling Process: 20 min./batch + freezing

By Taste Of Home Editorial Team

Recipe by Esther Johnson, Merrill, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

This creamy, luscious ice cream will remind you of the signature treat served at church ice cream socials. What dessert could be better? —Esther Johnson, Merrill, Wisconsin—Esther Johnson, Merrill, Wisconsin

Test Kitchen Approved

Homemade Strawberry Ice Cream

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Yield: 12 servings (about 1-1/2 quarts)
Prep: 20 min
Cook: 20 min
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Ingredients

  • 6 large egg yolks
  • 2 cups whole milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 2 cups crushed fresh strawberries, sweetened
Text Ingredients

Directions

  1. Place egg yolks and milk in the top of a double boiler; beat. Add sugar and salt. Cook over simmering water, stirring until mixture is thickened and coats a metal spoon. Cool.
  2. Add the vanilla, cream and strawberries. Pour into the cylinder of an ice cream maker and freeze according to manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts

1/2 cup: 265 calories, 19g fat (11g saturated fat), 166mg cholesterol, 88mg sodium, 22g carbohydrate (21g sugars, 1g fiber), 4g protein.
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