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Strawberry Ice Cream

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes


Creamy and delicious homemade strawberry ice cream


  • 240ml whole milk (1 cup)
  • 480ml heavy cream (2 cups)
  • 4 egg yolks
  • 150g white granulated sugar (3/4 cups)
  • 1 tablespoon glucose
  • 300g strawberries
  • 1/2 lemon
  • 2 tablespoons sugar


  1. In a medium sauce pan, bring milk and heavy cream to a boil, stirring constantly.
  2. Mix egg yolks and sugar together. Carefully warm the glucose syrup in the microwave to thin it out a bit, this will make measuring easier. Add it into the egg mixture.
  3. Then take about a cup of the hot milk mixture and slowly pour into the egg mixture, stirring constantly.
  4. Then pour everything into back into the sauce pan and cook over medium heat until mixture thickens slightly.
  5. Put into a cold water bath and stir until mixture reaches room temperature. Store in the fridge overnight.
  6. Cut strawberries into medium chunks and squeeze the lemon on top. Add the sugar. Chill in the fridge over night as well.
  7. Once everything has chilled, mash the strawberries and add into the base. Then add everything into your ice cream machine and churn according to its instructions.
  8. Eat immediately if you prefer a soft serve texture or freeze 3-4 hours for a more solid consistency.


Store the ice cream no longer than 3 days for the best taste. It is creamiest right after churning and will lose its creaminess the longer you store it.