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Best Strawberry Ice Cream

Total Time

Prep: 30 min. + chilling Process: 20 min. + freezing

Makes

about 2 quarts

I've made this strawberry ice cream recipe often, and it comes out smooth and creamy every time. Our state produces of lot of strawberries, and they are so good! — Leone Mayne, Frostproof, Florida
Best Strawberry Ice Cream Recipe photo by Taste of Home

Ingredients

  • 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 vanilla extract

Directions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1/2 cup: 153 calories, 6g fat (4g saturated fat), 48mg cholesterol, 35mg sodium, 22g carbohydrate (20g sugars, 1g fiber), 3g protein.

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