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Fresh Strawberry Ice Cream
By (Published: )
There’s nothing quite like a bowl of freshly churned strawberry ice cream. This recipe has just the right amount of creaminess, and flavour-packed fresh strawberries make it irresistible.
Prep Time Cooking Time Servings
6 people
  • 1½ cups heavy cream
  • 1/2 cup whole milk
  • 4 eggs yolks
  • 2/3 cup sugar (1/3 for base, 1/3 for fruit mixture)
  • 2 cups fresh strawberries, hulled and quartered
  • 2 teaspoons fresh lemon juice

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1. To make the ice cream base, place cream and milk into a medium heavy-based saucepan. Heat until mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once cream mixture is hot, slowly whisk half of the cream into the egg mixture then pour back into the saucepan.
3. Return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon.
4. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
5. To make fruit base, place quartered strawberries in a bowl and mix with 1/3 cup sugar and lemon juice. Gently crush with a fork and let sit at room temperature for an hour to macerate. After an hour gently crush with a fork again to desired consistency.
6. Gently fold crème anglaise and strawberries together. Pour mixture into ice cream bowl. Set ice cream maker to ICE CREAM setting and churn.
7. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.

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