Strawberry ice cream

Use sweet strawberries whilst they’re in season to make this fabulous homemade strawberry ice cream. It’s perfect on its own or as an accompaniment summer desserts

  • Prep:10 mins
    Cook:20 mins
    plus freezing
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 532
  • fat 45g
  • saturates 27g
  • carbs 25g
  • sugars 25g
  • fibre 2g
  • protein 5g
  • salt 0.1g


  • 400g strawberries, stalks removed
  • 1-2 tsp lemon juice
  • 600ml double cream
  • 300ml whole milk
  • 150g white caster sugar
  • 5 egg yolks
  • 2 tsp vanilla extract


Before serving
Leave the ice cream out of the freezer for 10 mins before scooping with a hot ice cream scoop.


  1. Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste – if the strawberries are quite tart you’ll only need a little.

  2. Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly – it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr.

  3. Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.

  4. Freeze the ice cream in an ice cream maker, or container in the freezer. If you don’t have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.

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