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Jessica Kelly
Prep
20m
Cook
15m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
Add the cream, milk, sugar (or honey), egg yolks, vanilla, and strawberry purée to a saucepan over medium-low heat. Stir constantly until the mixture thickens slightly and coats the back of a spoon. Do not let it boil.
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For
4
M
I
2 1/2
cup
Raw cream
1 1/2
cup
Raw milk
1
cup
Organic cane sugar, or 3/4 cup honey
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Cook along with all of our recipes
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This recipe makes about 4 cups of ice cream (½ of a standard home ice cream maker). I almost always double the batch because it disappears quickly! | I would recommend using egg yolks instead of whole eggs. The extra yolks create a richer, creamier texture and help offset the added moisture from the strawberries, giving the finished ice cream a much smoother consistency. This recipe I do recommend eating it same day and then make more of a custard recipe for freezing.
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Jessica Kelly
Prep
20m
Cook
15m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
Add the cream, milk, sugar (or honey), egg yolks, vanilla, and strawberry purée to a saucepan over medium-low heat. Stir constantly until the mixture thickens slightly and coats the back of a spoon. Do not let it boil.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
2 1/2
cup
Raw cream
1 1/2
cup
Raw milk
1
cup
Organic cane sugar, or 3/4 cup honey
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
This recipe makes about 4 cups of ice cream (½ of a standard home ice cream maker). I almost always double the batch because it disappears quickly! | I would recommend using egg yolks instead of whole eggs. The extra yolks create a richer, creamier texture and help offset the added moisture from the strawberries, giving the finished ice cream a much smoother consistency. This recipe I do recommend eating it same day and then make more of a custard recipe for freezing.
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Made it?
Cancel
