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Published 09/04/2026
7:0
Serves 10
Medium

Homemade strawberry ice cream

Enjoy summer to its fullest by using fresh, sweet strawberries while they’re in season to make homemade strawberry ice cream.

Whether you’ve handpicked the strawberries yourself or grabbed a punnet from your local supermarket, our strawberry ice cream recipe is easy to follow and utterly delicious. The perfect accompaniment to summer desserts but can also be enjoyed on its own or alongside a bowl of fresh fruit.

Our strawberry ice cream recipe works best with an ice cream maker.

What you'll need...

  • 400g fresh strawberries, hulled
  • 600ml double cream
  • 1 tsp lemon juice
  • 300ml whole milk
  • 150g caster sugar
  • 5 egg yolks
  • 1 tbsp vanilla extract

Method

  1. Add the strawberries to a food blender (or processor) and blend until pureed. Add the lemon juice and taste – you can add another tsp of lemon juice if needed.  

  2. Pour the cream and milk into a pan and gently warm until the mixture starts to steam – avoid boiling the mixture. 

  3. Pour the sugar and egg yolks into a bowl and whisk until pale yellow. Slowly pour in the milk-cream mixture, whisking as you do to ensure the ingredients are fully incorporated. 

  1. Strain the mixture through a sieve back into the pan, gently cooking over a low-medium heat until it starts to thicken. You can test the thickness of the mixture by seeing if it coats the back of your spoon. Avoid overcooking the mixture – if it gets too hot, the eggs will scramble. 

  2. Transfer the mixture to a bowl and leave it to cool for 5-10 minutes before place in the fridge for an hour to chill. Once it has turned into a cold custard, stir in the strawberry puree and vanilla extract - taste to see if it needs additional vanilla. 

  3. Pour the custard into the ice cream maker’s container and follow the instructions to ensure proper churning. Scrape the churned mixture into a freezer-proof container and leave to freeze for at least 6 hours. 

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