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  • annaelizabethrossi

Summer Strawberry Custard Ice Cream


  • 2 cups heavy cream

  • 2/3 cup sugar

  • 1/4 tsp kosher salt

  • 1/2 tsp vanilla exctract, vanilla powder is also nice and rich!

  • 6 lrg egg yolks, room temperature and whisked vigorously

  • 1 lb fresh strawberries

  • 3 TBS sugar, turbinado is nice

  • 1/2 tsp lemon juice, freshly squeezed

  • 1/8 tsp kosher salt


  • In a medium pot on medium low heat, simmer heavy cream with sugar and kosher salt until the mixture is smooth and dissolved.

  • Temper the yolks by adding 1/3 of the hot cream mixture to the bowl of whisked eggs in gradual droplets so as not to scramble the eggs, constantly stirring.

  • Over medium low heat, return the cream mixture to the heat and slowly add the tempered eggs to the pot, whisking constantly.

  • Gently cook to 170*, stirring constantly.

  • Remove from heat and pour through a fine mesh strainer to collect any bits of egg that did not incorporate into a heat safe sealable container.

  • In a food processor, puree fresh strawberries, with sugar, lemon juice and pinch of salt. Taste and adjust seasoning with lemon juice and sugar.

  • Fold into custard mixture and refrigerate 4 hours or overnight.

  • When the custard mixture is completely chilled, it is ready for your ice cream maker. Prepare according to your machine's specifications.

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