Today’s recipe is for the most delicious strawberry ice cream, made with a rich and creamy frozen custard, flecked with real vanilla bean, and full of fresh strawberries. The ice cream is slowly churned, and each bite is so smooth, creamy, and full of strawberry flavor. And if you’re looking for a no churn option that doesn’t require an ice cream maker, don’t miss this no churn roasted strawberry ice cream recipe.
You might also love this strawberry shortcake layer cake, strawberry shortbread cookies, and strawberry pretzel pie.
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Why You’ll Love This Recipe
Lots of Strawberry Flavor. This isn’t a plain vanilla ice cream with big frozen chunks of strawberries scattered throughout, like what you’d buy at the grocery store. By chopping the strawberries into a strawberry salsa, every bite is flecked with strawberry bits and specks of vanilla bean, for the prettiest and most flavorful ice cream you could imagine.
Simple Pantry Ingredients. You only need a few simple ingredients from your pantry and fridge to make an incredible tasting strawberry frozen custard.
Easy to Make. If you haven’t made custard before, don’t be intimidated. It’s an easy process of simply warming the milk, cream, sugar and egg yolks until steaming hot, and that’s it. When you’re ready to churn the ice cream, simply pour the chilled custard and the strawberry salsa into your ice cream maker so it can finish the job for you.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Milk + Cream. For a rich, creamy texture, be sure to use whole milk and heavy whipping cream for this recipe.
- Vanilla. Use a real vanilla bean for the best flavor and all those beautiful vanilla specks throughout the strawberry ice cream.
- Egg Yolks. Adds richness and body to the frozen custard.
- Granulated Sugar. Sweetens the ice cream and promotes a smooth texture.
- Salt. Balances the sweetness.
- Strawberries. You can use either fresh or frozen strawberries in this ice cream recipe.
- Vodka. Without commercial stabilizers or emulsifiers, homemade ice cream greatly benefits from a tablespoon of alcohol, which lowers the freezing point of the mixture to smooth the texture and eliminate ice crystals.
Instructions
- In a saucepan, whisk together the cream, milk, vanilla bean seeds, egg yolks, sugar (reserving 2 tbsp sugar for later) and the salt.
- Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil.
- Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.
- In a bowl, combine the chopped strawberries with the vodka and the remaining 2 tbsp sugar. Stir and let sit for several minutes until the sugar is dissolved.
- Scrape the mixture into a small food processor, and pulse a few times to finely chop the fruit. It should resemble the texture of slightly chunky strawberry salsa, but not a smooth puree.
- Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. Halfway through the churning, add the strawberry mixture, including all the liquid. Finish churning the ice cream until it has a soft serve consistency.
- Transfer the churned ice cream to lidded containers, and freeze until firm enough to scoop, at least 8-10 hours, or overnight.
Frequently Asked Questions
Do I have to add the vodka?
The vodka is optional, but the alcohol helps to maintain a smooth, creamy texture. I highly recommend adding it, as the amount of alcohol in individual servings is negligible.
Can I use low fat milk or light cream?
I don’t recommend it, if you want the best texture and flavor in your strawberry frozen custard.
Where do you buy your vanilla beans?
I buy these Tahitian vanilla beans. They’re very affordable, and their quality is excellent.
How long does homemade ice cream last?
Homemade ice cream is best eaten within about 2 weeks.
You Might Also Like
Strawberry Shortcake Cake 
Strawberry Shortbread Cookies 
Blueberry Ice Cream 
Strawberry Pretzel Pie
Favorite Products
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Strawberry Vanilla Bean Ice Cream (Frozen Custard)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
Equipment
- Ice Cream Maker
Ingredients
- 2 cups cold heavy whipping cream, divided
- 1 cup whole milk
- 1 vanilla bean, seeds scraped
- 5 large egg yolks
- 1 cup granulated sugar, divided
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ lb strawberries, washed, hulled and roughly chopped
- 1 tbsp good-quality vodka, optional
Instructions
- In a saucepan, whisk together the cream, milk, vanilla bean seeds, egg yolks, sugar (reserving 2 tbsp sugar for later) and the salt.
- Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil.
- Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.
- In a bowl, combine the chopped strawberries with the vodka and the remaining 2 tbsp sugar. Stir and let sit for several minutes until the sugar is dissolved. Scrape the mixture into a small food processor, and pulse a few times to finely chop the fruit. It should resemble the texture of slightly chunky strawberry salsa, but not a smooth puree.
- Pour the custard into your ice cream maker and churn according to the manufacturer's instructions. Halfway through the churning, add the strawberry mixture, including all the liquid. Finish churning the ice cream until it has a soft serve consistency.
- Transfer the churned ice cream to lidded containers, and freeze until firm enough to scoop, at least 8-10 hours, or overnight.
Notes
- The vodka is optional, but the alcohol helps to maintain a smooth, creamy texture.
- Homemade ice cream is best eaten within about 2 weeks.
How much custard do you use?
You need to follow the recipe and use all the ingredients listed to make the custard.