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I’ve been making ice cream a lot this summer with my new ice cream maker, but this recipe is my favorite! It was a lot of work, and next time I may prepare the strawberries the day before to save time, but it was delicious. I reduced the amount of sugar in the strawberries to a half cup but otherwise followed the recipe exactly. Fantastic! I’ll definitely make this again.
OMG, this is without a doubt the best strawberry ice cream. Very creamy, and the combination of the cooked strawberry and fresh strawberry puree is the key. Very creamy and rich. Can’t wait to try some of the other ice creams
Due to an egg allergy, I had to substitute an eggless base (googled Jeni’s Ice Cream base which worked nicely) and added a dose of citric acid to round out the sweet with a bit of tart. Making the two strawberry sauces was fun and combining them was very satisfying :) Intriguing to make and lovely to eat. Thank you!
This was our first ever attempt at ice cream. I think it turned out pretty well. The strawberry flavor was lovely. But not sure about the texture. We churned it for 25 minutes and stopped as it did look like soft serve. It was quite dense/heavy and almost gummy (just in looks, not when you ate it). Did we do something wrong, or is this how it’s supposed to be with a custard base? Thanks
Thanks for your comment! After churning the ice cream, did you eat it right away, or let it set up in the freezer first? That extra time in the freezer (out of the churner) make a big difference in texture, making it more scoop-able and a little firmer.
We ate it about 2 hours after churning and it was still quite soft. As you said, it was much firmer (less soft serve-like) the next day, but it was still sort of gummy. Would it be more aerated/lighter if we churned it longer? Or is this the expected texture? Thanks again! Your site is my go-to for delish things!
Has anyone tried substituting peaches for strawberries in this recipe? What do you think Summer? Do you think it will work?
Summer says yes! :)
Also since I was making 3 ice creams in one week and didn’t want a lot of egg whites to try and use up ( I tried using them to make Pavlova in the past with NO luck…) I only used 4 egg yolks for this recipe and it turned out fine.
For anyone who is thinking this recipe is too much work….believe me it is worth the effort! I made chocolate peanut butter, vanilla and strawberry ice creams for a family gathering on the weekend (I started early in the week to get all the ice creams done) and by far the most popular was the strawberry. The vanilla pod in the strawberry ice cream really added a nice touch and the fresh strawberry puree gave a freshness and the cooked strawberries gave a rich strawberry flavour. I used frozen strawberries which I had picked so they were full of flavour. I thawed them on the counter for 10 min. then chopped them in the food processor. Then divided the strawberries for the 2 sauces. Kudos to you Summer!
What a lovely note to see first thing in the morning, Norma! Three ice creams in one week. You were busy! I’m glad everyone loved the strawberry ice cream. Thanks for the taking the time to share your thoughts.
This recipe is very, very good! I’ve only made banana ice cream before, but wanted to make strawberry because it’s my kids favorite. I followed it exactly and didn’t change anything. (Except I didn’t have a vanilla bean, so I used vanilla extract.)The texture is perfect. It’s not too sweet, but it tastes like the perfect sweet, summer treat. I think the custard base is what makes it taste above par. I’ll use that custard base as the foundation for other flavors next time. Hoping to make Dulce de Leche. Thanks, Simply Recipes for this wonderful summery dessert!
Very yummy but agree with some other reviewers that it was a bit too sweet (and I LOVE sweet so that’s saying a lot). Next time I will reduce the sugar that I add to the strawberry sauce and puree.
Question: Do you add the vanilla pod with the seeds to the cream when you heat it? Also do you remove the vanilla seeds with the pod after you heat the cream?
Correct, Norma, in Step 2 you add the scraped vanilla bean pod, along with the seeds, to the cream mixture before simmering. Happy ice cream making!
I made this recipe and the first time using vanilla bean pods. I didn’t realize how tiny the vanilla seeds were so of course you wouldn’t remove them with the pod LOL. It is by far the most delicious ice cream I have made (it made my eyes roll back in my head!) I also think I will cut the sugar back the next time I make this. I will use 1/2 c. sugar in the strawberries and 1/3 c. sugar in the custard. Thanks so much for this awesome recipe!!!!
Awesome, Jean, so glad you liked this and will make it our own next time! Vanilla pods are exquisite and expensive, so of course you want to get the most flavor out of them as possible. Scraping out the seeds and adding them back to the liquid ensures you get max vanilla in whatever you are making, as does simmering the scraped-out pod. If you really want to geek out, read our Guide to Vanilla.
The recipe wasn’t quick or easy, but the end product was spectacularly delicious!
This recipe was really good, better than store bought. I loved how creamy it came out. Sometimes strawberry ice cream can come out too icy, and this avoided that.
If I could give this 10 stars, I would!! This is what I call a strawberry bomb-LOADED with flavor. :0) I was searching for a good ice cream recipe when I found this one. I knew it would be excellent just based on the fact that you cook part of the strawberries into a reduced sauce…that intensifies the flavor without a doubt. The sweetness is perfect. Fantastic recipe. I filed this one along with my fav ice cream recipes. This will be served tonight at a small family gathering, along with a vanilla cake that my sister in law will make. Thank you!
I originally decided this recipe was too much trouble to make. I circled back and decided to give it a try. Boy, was I glad I did! Cooking some of the strawberries made a huge difference. It was worth every bit of time spent. The end result was perfectly sweet, creamy, flavorful ice cream!
Question: I don’t have a cooking scale to measure out a pound of strawberries. Are you able to translate that amount into cups for me?
Hi, Kate — It really all depends on the size of your berries. The strawberry cartons sold at the supermarket are usually 1 pound, but if I were to estimate I would say about 3 to 4 cups of strawberries. Good luck.
Kate, I bake and cook quite a bit, and I found that it is worth investing a little money on a kitchen scale. My fav scale is one that can be used for pounds or kilos (ounces or grams). I have both American and European recipes, so this works perfectly for me. I purchased it from Amazon: https://www.amazon.com/OXO-Stainless-Pull-Out-Display-11-Pound/dp/B000WJMTNA/ref=sr_1_4?dchild=1&keywords=OXO+kitchen+scale&qid=1593968908&s=home-garden&sr=1-4.
They also offer an OXO kitchen scale that weighs in pounds only (5 lbs max), if you prefer. Happy Cooking!!
Amazing ice cream probably the best I’ve ever had and I’ve had my share. Family of chocolate lovers all loved it.
I’ve been making custard based ice creams for years and this recipe was pretty good – very creamy texture, (I did use 1/2 & 1/2 instead of milk though). As others have said, cooking the berries does change/lessen the strawberry flavor and will just do a puree of the fresh berries next time. (One thing I have never understood was the need to temper the egg yolks as stated in this and most custard based recipes. I gently heat all of the custard ingredients together and have never ever had an egg scramble).
This ice cream was delightfully creamy but *overwhelmingly* sweet. I really appreciate all the step by step instructions & details & learning about how you arrived at your recipe, though! I might try it again, but if I do, I won’t use any sugar in the cooked berries & might try the alcohol method for the purée, & I’ll reduce the sugar in the custard base.
We didn’t care too much for the results. Cooking half the berries dulled the strawberry flavor, so I’ll stick with the more common method of just using uncooked purée, which yields a fresher, more vibrant taste.Further, this recipe puts too much sugar by half (or more) into the strawberry components, which again obscures the strawberries. I get it that strawberries can freeze solid, but adding a splash of vodka to the purée solves that problem more successfully than jacking up the sugar. Between the over-sugared strawberries and the also too-sweet custard base, the recipe yielded something almost cloying and not strawberry-forward. Ree Drummond’s (“Pioneer Woman”) recipe works better.
Thanks for the feedback. You outline specific expectations when it comes to strawberry ice cream, so your tip about the vodka will be useful for readers who prefer their ice cream less sweet, or brighter-tasting. Keep reading and cooking with us!
Was searching the internet for a strawberry ice cream recipe with a custard base and this one looked like the best – no strange additives like some other recipes. I made the strawberries into half puree and half sauce as suggested and it turned out absolutely amazing. This is only my second time making ice cream but this recipe makes it taste like I’ve been making strawberry ice cream for years! Very well done. Will definitely be making it again. Seems like it would be very easy to adjust using different fruits too :)
Hi, Thea! Strawberry ice cream is hard to beat. I’m glad you enjoyed it and feel like an ice cream making pro! Thanks for taking the time to let me know!