Fresh Strawberry Ice Cream

  • Active Time 20m
  • Total Time 2h 20m

Makes about 1 quart, serves 4


  • 1 cup whipping cream
  • 1/2 cup half and half
  • 2/3 cup sugar
  • 5 large egg yolks
  • 1/4 cup light corn syrup

  • 3 cups fresh strawberries, hulled (from one 16-ounce container)


Combine cream and half and half in heavy medium saucepan. Stir sugar, yolks and corn syrup in medium bowl. Bring cream mixture to simmer. Gradually stir cream mixture into yolk mixture. Return mixture to saucepan.

Using wooden or rubber spatula, stir over medium-low heat until custard thickens and leaves path on back of spatula when finger is drawn across, about 10 minutes (do not boil). Transfer custard to bowl. Cover and refrigerate custard until cold.

Puree strawberries in food processor. Gradually blend in custard. Strain custard through fine-mesh sieve. Process in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. Scoop ice cream into bowls and serve.

Recipe created exclusively for by Rochelle Palermo, Food Editor at

Serving size = 1 cup

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4183

nutrition information per serving

450 calories; 29g total fat; 343mg cholesterol; 43mg sodium; 44g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.