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Strawberry ice cream

The perfect summer treat

At a Glance


5 People

Prep Time:

10 min

Cooking Time:

4 hours

What you'll need:

  • 400g strawberries, stalks removed 
  • 1-2 tsp lemon juice 
  • 600ml double cream 
  • 300ml whole milk 
  • 150g white caster sugar 
  • 5 egg yolks 
  • 2 tsp vanilla extract 



Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste – if the strawberries are quite tart you’ll only need a little. 


Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly – it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr. 


Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla. 


Freeze the ice cream in an ice cream maker, or container in the freezer. If you don’t have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.