Perfect 4th of July treat! An all-natural strawberry ice cream just like the old-time ice cream parlor.  Once you taste this, you will never eat store bought again.

June is strawberry season here in upstate New York.  I live around several large farms who sell and do a pick-your-own deal.  I used to pick my own years ago, but no longer.  At my age standing out in the blazing sun for a few hours isn’t really my bag LOL. Now I just buy them at the stand or in the store. I’m surrounded by strawberries!

Just like the ice cream parlor

This ice cream is the real deal.  Reminds me of my childhood back in Brooklyn when my mom would take me to Jahn’s Ice Cream Parlor for a treat.  They made their own and it always tasted so much better than store bought.  Mainly because their ice cream was made with ingredients you can pronounce (unless you’re a chem professor).

No artificial ingredients

This ice cream is very rich.  A little goes a long way. I would caution against any substitutions, but if you MUST, then replace the light cream with half and half cream.  You can use WHOLE milk if you want, but it will get very VERY hard and icy–which to me is unpleasant to be honest.

The Recipe

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Old Fashioned Strawberry Ice Cream

Perfect 4th of July treat! An all-natural strawberry ice cream just like the old-time ice cream parlor.  Once you taste this, you will never eat store bought again.

Prep Time3 hours hrs

Total Time3 hours hrs

Course: Comfort Foods, desserts

Cuisine: American

Keyword: ice cream, strawberries

Servings: 3 cups

Calories: 1286kcal

Author: Judith Hannemann

Ingredients

• 3 cups heavy cream
• 1 cup light cream
• 3/4 cups sugar
• 4 egg yolks beaten
• 2 cups strawberries roughly diced
• 3 tbsp sugar
• 2-3 drops red food coloring optional

Instructions

• Heat creams and sugar in a heavy 3 quart saucepan, until very hot but do NOT let it boil.
• Remove about 1 cup of the hot cream and whisk it into the egg yolks (this is called "tempering").  Now, return egg yolk mixture to the saucepan, whisking it in and whisking constantly.
• Heat until custard is 160 degrees F -OR- custard will coat the back of a spoon. This should take about 3-5 minutes after whisking in the yolks.  Remove from heat and cool to room temperature--stirring now and then to prevent a thick skin from forming.  You can just leave it be and remove the skin entirely.  I prefer to prevent it from forming.  Choice is yours.
• Transfer custard to a covered container (I use a dollar store plastic pitcher for this) and refrigerate until thoroughly chilled.
• Place strawberries in a small bowl and add the 3 tbs sugar, tossing to coat well. Cover and chill.
• When ready to make ice cream, stir the fruit (including accumulated liquid), food coloring (if using) and custard together.
• Follow directions of your ice cream maker to freeze.  I use a Lello Gelato Jr.  This is the machine with the compressor already in it so I don't have to freeze a bowl.  In my machine, this recipe makes *2* batches as it makes 1 pint.

Nutrition

Serving: 1person | Calories: 1286kcal | Carbohydrates: 78g | Protein: 10g | Fat: 107g | Saturated Fat: 65g | Cholesterol: 631mg | Sodium: 117mg | Potassium: 390mg | Fiber: 2g | Sugar: 67g | Vitamin A: 4250IU | Vitamin C: 58mg | Calcium: 229mg | Iron: 1mg

Old Fashioned Strawberry Ice Cream

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