Strawberry Ice Cream

This is the most decadent, flavourful, and authentic tasting strawberry ice cream I’ve ever made. I think you will agree.

Yield: 1.5 pints (approximately) ○ Active Time: 45 minutes ○ Total Time:  6 hours

Equipment: ice cream maker


¾ cup (360 ml) whole milk

2 ¼  (550 ml) cups half-and-half cream

1 cup (8oz, 224g) granulated sugar

5 egg yolks

pinch of salt

½ tsp vanilla extract

80g freeze dried strawberries

¼ + ⅛  tsp (a little less than 1/2 tsp) citric acid

red gel food colouring (optional)


Combine the milk and cream in a medium sized saucepan; warm over medium heat. When the milk/cream is scalding hot, but not boiling, remove the saucepan from the heat and set aside. In a large bowl, whisk together the yolks, sugar, salt and vanilla until pale and slightly thickened (30 seconds).

While vigorously whisking, slowly pour the scalded milk/cream into the yolk mixture. Take your time, so the scalded milk/cream does not cook the yolk mixture. When all the milk/cream has been incorporated, add the mix to the saucepan and return it to medium heat.

Using a small whisk or spatula, continuously stir the mixture while making sure you scrape across the base of the saucepan. Do so until it thickens enough to coat the back of a wooden spoon. The moment it comes to a gentle boil, remove it from the heat. Immediately pour the mixture through a sieve, into a large bowl, and set aside. 

With a mortar and pestle, grind 65g of the freeze-dried strawberries to a powder. Keep the remaining 15g intact to add later. With an immersion blender, blend the strawberry powder into the mixture. Add the food colouring (if desired) and the citric acid. Blend for an additional 30 seconds. Stir in the 15g of reserved whole strawberry pieces. Cover and refrigerate for at least 4 hours.

Churn the ice cream according to the directions of your ice cream machine. When ready, scoop it into a container and cover it tightly. Place in the freezer for a minimum of 4 hours to firm up.

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