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Best Strawberry Ice Cream

 Best Strawberry Ice Cream
I've made this ice cream often, and it comes out smooth and creamy every time. Our state produces of lot of strawberries, and they are so good!
16 ServingsPrep: 30 min. + chilling Process: 20 min. + freezing


  • 2 eggs
  • 2 cups milk
  • 1-1/4 cups sugar
  • 1 cup miniature marshmallows
  • 2 cups pureed unsweetened strawberries
  • 1 cup half-and-half cream
  • 1/2 cup heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a large heavy saucepan, combine eggs and milk; stir in sugar. Cook
  • over low heat until mixture is just thick enough to coat a metal
  • spoon and a thermometer reads at least 160°, stirring
  • constantly. Do not allow to boil. Remove from heat immediately; add
  • marshmallows, stirring until melted.
  • Quickly transfer to a large bowl; place bowl in a pan of ice water.
  • Stir gently and occasionally for 5-10 minutes or until cool. Stir in
  • remaining ingredients. Press plastic wrap onto surface of custard.
  • Refrigerate several hours or overnight.
  • Fill cylinder of ice cream freezer two-third full; freeze according
  • to the manufacturer’s directions. (Refrigerate remaining mixture
  • until ready to freeze.) Transfer ice cream to freezer containers,
  • allowing headspace for expansion. Freeze 2-4 hours or until firm.
  • Repeat with remaining ice cream mixture.

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Best Strawberry Ice Cream (continued)

Directions (continued)

  • Yield: about 2 quarts.
Nutritional Facts: 1/2 cup equals 153 calories, 6 g fat (4 g saturated fat), 48 mg cholesterol, 35 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.