Strawberry Ice Cream

I baked this strawberry cake last week – and then I was left with unused egg yolks. What should I do with these egg yolks? What recipe would make the most sense? A difficult question – because I could make some chocolate mousse, but I wasn’t in the mood for chocolate and I had a pound of strawberries rotting in my fridge. What should I do?

The answer I needed came in the form of this ice cream. I adore strawberry ice cream. The light shade of pink. The velvety smooth texture. The summertime aromas. It’s utterly perfect – dare I say better than my beloved chocolate ice cream?

No. No. They’re both perfect. Different flavors with different positives. Right now the biggest positive for this strawberry ice cream is that it’s sitting in my freezer waiting to be devoured.

Begin by creating a fresh strawberry puree.
Simmer heavy cream, sugar, and salt together.


Whisk egg yolks.
Temper the eggs by adding some of the hot cream mixture to the egg yolks (this will help cook the eggs without scrambling them).
Add the remaining cream mixture to the egg yolks and cook on medium heat.
Use a mesh strainer to make sure cooked eggs don’t ruin your velvety, smooth ice cream.

Allow the mixture to cool to room temperature and then add the strawberry puree (I forgot to take a photo of this part).

Strawberry Ice Cream

  • Servings: 8
  • Difficulty: Easy
  • Print


  • 1 pound strawberries
  • 1/2 teaspoon lemon juice
  • 2 cups heavy cream
  • 6 egg yolks
  • 2/3 cup sugar + 3 tablespoons sugar
  • Pinch of salt


  1. Prepare your ice cream maker according to your manufacturer’s instructions.
  2. Puree strawberries in a blender with 3 tablespoons of sugar and 1/2 teaspoon of lemon juice. Set this liquid mixture aside.
  3. In a saucepan, heat heavy cream, 2/3 cup sugar, and salt on medium-low heat until the sugar has dissolved into the cream.
  4. In another bowl, whisk together egg yolks.
  5. Once the sugar has dissolved in the cream add 1/3 cup to the egg yolks and mix vigorously.
  6. Pour the remaining cream mixture into the egg yolk mixture and continue to mix.
  7. Once the egg yolks and cream are combined transfer the mixture into the saucepan and allow to cook until the mixture thickens (or the mixture can coat the back of a wooden spoon).
  8. Remove from heat and allow to cool for 30 minutes.
  9. Once cooled, mix the strawberry puree and cream mixture together and place it in a container. Allow to rest in the fridge overnight.
  10. The next day prepare ice cream according to your maker’s instructions. Serve immediately for a soft-serve consistency or freeze for a couple of hours to firm up.


  • Recipe inspired by here.
  • If you don’t have heavy cream, you can use half-and-half, the ice cream won’t be as creamy, however.
  • Once you add the ice cream to the ice cream maker, you can add chocolate chips, crushed cookies, or candy to make a fun flavor!
  • You can freeze the ice cream for up to 3 months.

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