Homemade Strawberry Ice Cream

By  June 23, 2010

I always love ice cream, but when June comes along, I like to trade in my usual rich chocolaty flavors for a simpler, cleaner taste. I generally will opt for a plain vanilla bean or a sweet strawberry. While grocery stores and ice cream shops are abundant, there’s nothing like a fresh and creamy homemade batch to beat the summer heat… But making it from scratch is no easy task! Fortunately, this recipe and these tools make the process a bit easier and extra delicious.


Prepare this ice cream at the peak of strawberry season when the berries will have an intensely sweet aroma and flavor. If you can find the wild strawberries known as fraises des bois, use this variety.

3 cups half-and-half
6 egg yolks
1 cup sugar
Pinch of salt
2 cups sliced strawberries
1 tsp. vanilla extract

In a saucepan over medium heat, warm the half-and-half until steam begins to rise from the surface, 4 to 5 minutes.


In a heatproof bowl, whisk together the egg yolks, sugar and salt until blended. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Transfer the mixture to a clean saucepan and set over medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 8 to 10 minutes; do not allow the custard to boil.


Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the strawberries and vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, at least 1 hour.


Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Recipe via Williams-Sonoma Kitchen.