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homemade strawberry custard ice cream

Homemade Strawberry Custard Ice Cream

A homemade strawberry custard ice cream made with a rich vanilla egg yolk custard base infused with fresh strawberry puree and swirled with a thick homemade strawberry sauce before freezing. Works in a traditional ice cream maker or Ninja Creami. Time intensive but completely rewarding and the most flavorful from scratch strawberry ice cream with real berry flavor in every single scoop.
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Prep Time 1 hour
Chill Time 2 days
Course Dessert
Cuisine American
Servings 6

Ingredients
  

For the Vanilla Custard Base:

  • 2 cups heavy cream separated in half
  • 1 cup whole milk
  • 4 egg yolks
  • ¾ cup granulated sugar
  • 1 Tbs vanilla extract
  • pinch of salt

For the Strawberry Swirl Sauce:

  • 3 cups strawberries chopped
  • ½ cup sugar
  • juice of 1/2 a lemon

Instructions
 

For the Strawberry Sauce:

  • In a medium sauce pan or pot on medium heat combine strawberries, sugar and lemon juice and stir every so often until a thick sauce forms and reduced by about half.
  • Pour half of the mixture into a bowl and set aside to cool (this will be the sauce we will mix into the ice cream) Place in the fridge to use later.
  • Using an immersion blender, blend the strawberries into a puree (can also be done in a blender)
  • If you want to take an extra step, strain your strawberry sauce through a fine mesh strainer to remove the seeds but this is optional!

For the Vanilla Custard Base:

  • In a medium sauce pan combine 1 cup heavy cream and 1 cup milk until it starts to bubble around the edges – do not let it boil!
  • Meanwhile, in another bowl whisk together egg yolks and sugar until pale and fluffy.
  • Remove milk and cream from the heat.
  • While whisking, pour 1/2 cup of the cream liquid into the egg yolk/sugar mixture. Repeat with one more 1/2 cup of liquid. Whisk continuously so the eggs don’t cook!
  • Dump that mixture back into the pan with the remaining cream and milk and heat for a few more minutes until you can draw a line on the back of the spoon when coated with the mixture.
  • Remove from heat and strain into a bowl.
  • Add vanilla and a pinch of salt and stir to combine.
  • Add strawberry puree and stir to combine.
  • Place bowl inside a larger bowl and fill the sides with ice and let the mixture come to room temperature, stirring every so often (for about 1 hour)
  • Cover with a lid or plastic wrap and refrigerate for 4 hours or overnight for best results! (at this point you could also distribute this into creami pints if you’re using that as your ice cream machine!)

Making the Ice Cream:

  • Set your ice cream maker to 40 minutes and slowly pour strawberry custard mixture into ice cream machine. Let it process until very thick.
  • Transfer ice cream into an airtight container alternating between custard base and strawberry sauce and swirl together with a spoon.
  • Freeze for 4 hours or overnight before serving if you want hard scooped ice cream.
  • ENJOY!!
Keyword ice cream