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Strawberry Ice Cream

Prep Time:

15 minutes

Cook Time:

4 hours to chill 4 hours to freeze


4 pints




4 cups sliced strawberries

2 vanilla bean pods

3 cups whole milk

3 cups cream

1.5 cup granulated sugar

½ cup corn syrup

1 tsp kosher salt

8 large egg yolks


  1. Prepare an ice bath.

  2. In a large pot on med-high heat, slowly combine cream, milk, and corn syrup until fully dissolved.

  3. In separate pot on med-high heat add 1.5 cups sugar and 2 cups strawberries - bring to a boil and cook 5 min, then reduce until thickened into a chunky syrup. Should be the viscosity of the corn syrup.

  4. Scrape vanilla pods and add to mix.

  5. Prepare egg yolks.

  6. Take one cup of hot mixture and slowly pour into a small bowl with the 8 egg yolks, stirring constantly. This ensures the eggs will not curdle. Pour back into mix.

  7. Thicken mixture to where it will coat a spoon, heat to 185 degrees, remove immediately

  8. Strain through sieve into the ice bath bowl.

  9. Add salt.

  10. Mix with immersion blender to help chill and emulsify for 30-60 seconds.

  11. Allow to chill to room temperature in the ice bath.

  12. Remove from ice bath and cover with airtight lid. Chill in fridge for 4 hrs minimum, until at least 40 degrees.

  13. Place mixture in ice cream maker and churn until desired consistency.

  14. Add 1 cup of strawberries for each half of ice cream mixture.

  15. Remove and place immediately in freezer for 2 hours.

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