[?] Subscribe To This Site

Strawberry Icecream Recipe

Just taste this and die!

This Gorgeous Strawberry Icecream Recipe, packed full of Mediterranean Berries, will bring back childhood memories of your first taste of this wonderful easy dessert.

It really does have that old fashioned taste of strawberries and cream, because the fruit has not been pulverized in a blender, just mashed roughly so that it keeps its real taste and texture.

Again I am using my standard, favorite, custard recipe as the base, to create a luxurious creamy mouth feel.
Use any soft fruit for this recipe - Raspberries, Blueberries, Black currants, Blackberries, Red currants - it's very versatile.

If this strawberry icecream recipe is for adults you can add 50ml of
Framboise liquer when you add the yogurt and strawberries, to give a little French zing!

Just follow these easy step-by-step instructions.

Strawberry Icecream Recipe Ingredients
for 6 people

500ml Double/heavy cream
4 Egg yolks (Use the whites for our Meringue Recipe)
150g Caster Sugar
1 Heaped Tsp. cornflour/cornstarch
300g Strawberries - washed, hulled and roughly chopped
250g Greek yogurt

New Feature: Printer Friendly Recipe Pages for your convenience.

CLICK HERE TO PRINT

Strawberry Icecream Method

For Step-By-Step photos go to our Vanilla Ice Cream Recipe

Mash the strawberries roughly (I use a potato masher) with half of the sugar.
Put into the fridge whilst making the rest of this recipe.
Put the egg yolks and sugar and cornflour into a bowl and whisk until you get a smooth paste.
Put the cream into a saucepan and over a medium heat bring to just under the boil.
Take the pan off the heat and gradually whisk in the egg yolk mixture.
Put the pan back on to medium heat and stir constantly until the custard has thickened and coats the back of the wooden spoon. It needs to be very hot to do this but do not allow the custard to boil or it will scramble.
Take the pan off the heat and pour the custard into a bowl. Cover the surface of the custard with cling film, which prevents a skin forming.
Allow to cool before chilling in the fridge.
Once chilled remove from fridge and take off the cling film.
Stir in the Greek Yogurt and the mashed strawberry mixture.
Pour this into an Ice Cream Maker and churn until thickened.
Spoon into a suitable plastic lidded container and freeze.