Best Strawberry Ice Cream Recipe

4.5 5 8
Best Strawberry Ice Cream Recipe
Best Strawberry Ice Cream Recipe photo by Taste of Home
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Best Strawberry Ice Cream Recipe

Read Reviews
4.5 5 8
Publisher Photo
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!
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling Process: 20 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling Process: 20 min. + freezing

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 whipping cream
  • 1 teaspoon vanilla extract

Directions

In a heavy saucepan, combine eggs and milk; stir in sugar. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and a thermometer reads at least 160°, about 14 minutes. Remove from the heat; stir in the marshmallows until melted. Set saucepan in ice and stir the mixture for 5-10 minutes or until cool. Stir in the remaining ingredients. Cover and refrigerate overnight. When ready to freeze, pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions. Yield: about 2 quarts.
Originally published as Strawberry Ice Cream in Country June/July 1998, p49

Nutritional 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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  • 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 whipping cream
  • 1 teaspoon vanilla extract
  1. In a heavy saucepan, combine eggs and milk; stir in sugar. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and a thermometer reads at least 160°, about 14 minutes. Remove from the heat; stir in the marshmallows until melted. Set saucepan in ice and stir the mixture for 5-10 minutes or until cool. Stir in the remaining ingredients. Cover and refrigerate overnight. When ready to freeze, pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions. Yield: about 2 quarts.
Originally published as Strawberry Ice Cream in Country June/July 1998, p49

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Reviews forBest Strawberry Ice Cream

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MY REVIEW
habenaroman User ID: 7905288 250146
Reviewed Jul. 6, 2016

"Best ice cream recipe that I've found. Looking forward to trying other fruits with it."

MY REVIEW
GG56 User ID: 1149014 224845
Reviewed Apr. 14, 2015

"This recipe is awful!! I knew adding marshmallows was a mistake. It had a chalky aftertaste. I took one taste... Threw everything out and deleted the recipe. What a waste of ingredients and time!!"

MY REVIEW
jnieman50 User ID: 3577437 53622
Reviewed Jun. 22, 2014

"Very good! A hit at a friends get together. I think I will try it with peaches. Since I didn't plan ahead, I cooled it for a period in the freezer rather than cooling overnight and had no problem."

MY REVIEW
PTuttle User ID: 3628184 49432
Reviewed Jul. 10, 2012

"Great flavor. I did have a little trouble getting the mini marshmallows to melt down. I finally used a whisk and that broke them down so they would blend smoothly."

MY REVIEW
KPeralta User ID: 5188496 53528
Reviewed Mar. 29, 2011

"used marshmallow creme isnstead its amazing"

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