Strawberry Ice Cream

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45 minutes 2 quarts Print RecipeEmail Recipe


2pintfresh strawberries (hulled, rinsed and drained)
1 1⁄4cupsugar
1 1⁄2tablespoonfresh lemon juice
2cuplight cream
1cupheavy cream
1 egg (at room temperature)


Purée strawberries in processor or blender; transfer to large bowl. Stir in 3/4 cup of the sugar and the lemon juice until sugar is dissolved and mixture is well blended. Let stand, covered, at room temperature 2 hours.

Meanwhile, scald light and heavy cream in small heavy saucepan over medium heat; remove from heat.

Whisk eggs in medium heavy saucepan until light; whisk in remaining 1/2 cup sugar and the salt. Gradually add hot cream, stirring until thoroughly blended. Cook, stirring constantly, over medium-low heat until custard coats back of metal spoon, 10 to 12 minutes; do not allow to boil or mixture will curdle. Remove from heat; strain through medium-mesh sieve into heatproof bowl. Let custard cool to room temperature, stirring occasionally.

Stir vanilla and reserve strawberry purée into cooled custard until thoroughly blended; refrigerate, covered, stirring occasionally, until very cold, about 1 hour.

Freeze mixture in ice cream maker according to manufacturer's directions. Remove to freezer containers; store, tightly covered, in freezer until ice cream is firm and flavors of ripe and, at least 2 hours but no longer than 2 days.


Preparation time does not include standing, refrigeration or freezing times.

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