Strawberry Custard Ice Cream
A creamy strawberry custard ice cream with fresh fruit flavor, perfect for summer gatherings or a refreshing treat for strawberry lovers. Smooth, sweet, and indulgent.
Ingredients
Instructions
- In saucepan, combine eggs, milk, sugar, and salt.
- Cook over low heat for 5 to 10 minutes, stirring constantly.
- Allow to cool. Then blend in the light cream.
- Fold in the mashed strawberries.
- Pour into your ice cream freezer container and freeze according to freezer directions.
Tips & Substitutions
For a smoother texture, ensure you blend the light cream thoroughly with the cooked mixture before folding in the strawberries. If strawberries are out of season, you can substitute with ripe peaches or other berries. For a richer flavor, consider using half-and-half instead of light cream. Remember to stir frequently while cooking to prevent the mixture from sticking to the bottom of the pan.
Serving Suggestions
Serve the strawberry custard ice cream in chilled bowls or waffle cones. Garnish with fresh strawberry slices or a drizzle of chocolate sauce for added flair. This delightful dessert pairs beautifully with a slice of Lemon Pie (Tart) or can be enjoyed alongside a warm piece of Quick Peach Crumble for a refreshing contrast.
Storage & Reheating
Store any leftover strawberry custard ice cream in an airtight container in the freezer. To prevent ice crystals, press a piece of parchment paper directly onto the surface before sealing the container. When ready to enjoy, let it sit at room temperature for about 10 minutes to soften slightly for easier scooping.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Custard Ice Cream contains roughly 674 calories, with 13g protein, 111g carbohydrates, and 22g fat. It is an excellent source of calcium (32% of the Daily Value), protein (25% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2158mg per serving (94% 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 frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them first to remove excess moisture. This will help maintain the texture of your ice cream. Blend them well to achieve a smooth consistency before folding them into the mixture.
Is it possible to make this recipe dairy-free?
Absolutely! Substitute the milk and light cream with non-dairy alternatives such as almond milk or coconut cream. Ensure you use a plant-based sugar option if needed. The flavor will vary slightly, but it will still be delicious and creamy.
How long does it take to freeze the ice cream?
Typically, it will take about 4 to 6 hours for the ice cream to freeze fully in an ice cream maker. For best results, after churning, transfer it to a container and freeze for an additional 1 to 2 hours to firm up before serving.
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).