Refrigerator Strawberry Ice Cream(Makes 3 Quarts)
A creamy, fruity strawberry ice cream with rich flavor and smooth texture, perfect for warm days and dessert indulgence, suitable for family gatherings or special occasions.
Ingredients
Instructions
- Combine 1 cup sugar, salt, and flour in a saucepan; gradually stir in milk.
- Cook, stirring until mixture thickens and bubbles. Remove from heat.
- Stir half the hot milk mixture into the eggs in a bowl; then stir back into the saucepan.
- Cook, stirring constantly, for 1 minute; do not boil.
- Pour into a large bowl and cool.
Tips & Substitutions
For a creamier texture, ensure your heavy cream is chilled before mixing. If strawberries are out of season, consider using frozen berries, but thaw and drain them to avoid excess moisture. You can also try substituting some sugar with honey for a different flavor profile. Make sure to constantly stir the mixture while cooking to prevent it from sticking to the bottom of the pan.
Serving Suggestions
Serve the ice cream in chilled bowls or cones for an extra refreshing treat. Consider garnishing with fresh whole strawberries or a drizzle of chocolate sauce for added appeal. This ice cream pairs beautifully with Brown Sugar Short Bread for a delightful dessert experience. It’s also great alongside a slice of cake or as a topping for waffles.
Storage & Reheating
Store any leftover ice cream in an airtight container in the freezer. To maintain its texture, press a piece of parchment paper directly onto the surface before sealing. When ready to serve, let it sit at room temperature for about 5-10 minutes for easier scooping. This will help bring back some creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Refrigerator Strawberry Ice Cream(Makes 3 Quarts) contains roughly 548 calories, with 6g protein, 128g carbohydrates, and 2g fat. It is a good source of iron (18% of the Daily Value), vitamin C (15% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 665mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different fruit instead of strawberries?
Absolutely! This recipe is versatile, and you can substitute strawberries with other fruits like raspberries, blueberries, or peaches. Just ensure the fruit is ripe and flavorful for the best results. If using fruits with higher water content, such as watermelon, consider adjusting the sugar as needed.
How can I make this recipe dairy-free?
To make this ice cream dairy-free, substitute the milk and heavy cream with coconut milk or almond milk. Use a vegan egg substitute for the eggs, such as flaxseed meal mixed with water. The texture may vary slightly, but it will still be delicious and creamy.
Can I make this ice cream without an ice cream maker?
Yes, you can make this ice cream without an ice cream maker. After cooling the mixture, pour it into a shallow dish and place it in the freezer. Every 30 minutes, stir vigorously with a fork to break up ice crystals until it's fully frozen and has a creamy consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).