Strawberry Ice Cream (Cooked)(Makes 4 Quarts)
Creamy, strawberry-flavored ice cream with fresh, crushed berries and a rich custard base, perfect for summer gatherings or a delightful treat anytime.
Ingredients
Instructions
- Scald the milk and stir thoroughly and slowly into the well-beaten eggs, sugar, salt, and flour or cornstarch.
- Cook in a double boiler, stirring constantly, until the mixture thickens.
- Remove from heat and let it cool.
- Fold in the whipped heavy cream.
- When partially frozen, stir in the crushed and pressed strawberries, which have been sweetened with the remaining sugar.
- Freeze the mixture until firm.
Tips & Substitutions
For a smoother texture, ensure the milk is scalded properly before mixing with the eggs. If you're out of cornstarch, you can substitute with flour, but the texture might vary slightly. Use fresh strawberries for the best flavor, or try frozen if fresh aren't available. For a unique twist, consider adding a splash of vanilla extract to the mixture before freezing. This strawberry ice cream pairs beautifully with Good Old Fashion Potato Salad Fat-Free.
Serving Suggestions
Serve the strawberry ice cream in chilled bowls or cones for a delightful presentation. It's a perfect dessert for warm days and pairs well with a slice of cake or fruit salad. For a fun presentation, drizzle some chocolate sauce or serve alongside a slice of the World'S Easiest Dump Cake. You can also garnish with fresh mint leaves for a pop of color.
Storage & Reheating
Store leftover strawberry ice cream in an airtight container in the freezer. To prevent it from hardening too much, consider placing a layer of plastic wrap directly on the surface of the ice cream before sealing. When ready to serve, let it sit at room temperature for a few minutes to soften before scooping. This will help achieve that perfect creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Ice Cream (Cooked)(Makes 4 Quarts) contains roughly 1219 calories, with 18g protein, 174g carbohydrates, and 52g fat. It is an excellent source of vitamin A (64% of the Daily Value), vitamin C (50% of the Daily Value), and protein (37% of the Daily Value), and a good source of dietary fiber and vitamin D. It also contributes 5g of dietary fiber toward your daily target.
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 other fruits for this ice cream recipe?
Absolutely! You can substitute strawberries with other berries like blueberries or raspberries, or even peaches for a different flavor. Just ensure the fruit is crushed similarly to maintain the texture. Adjust the sugar based on the sweetness of the fruit you choose.
Is it necessary to use a double boiler for cooking the mixture?
Using a double boiler is recommended to ensure gentle heating, which prevents the eggs from scrambling. If you don't have one, you can create a makeshift double boiler using a heatproof bowl over a pot of simmering water. Just be sure to stir constantly for the best results.
How can I make this ice cream dairy-free?
To make this recipe dairy-free, substitute the milk and heavy cream with coconut milk or any non-dairy milk of your choice. Use a dairy-free replacement for heavy cream, like coconut cream, for a rich texture. Adjust the sugar slightly, as some non-dairy milks can be sweeter.
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).