I’m on an ice cream kick. Have you noticed? Third post of the summer. Sorry if it’s getting redundant, but dwelling in Chicago requires living up summer as much as possible. In a few short months winter will be here—for six loooonnngg months. Therefore, I must make and eat as much ice cream as possible. Forgive me hips.

For I have sinned. But we all know, fruit cancels out sugar. Right?! Even if it doesn’t, who can resist strawberries and cream? With an extra dash of salt or two. This stuff is worth running extra on the treadmill.

But I promise—no more ice cream posts until next summer. Why? Because I’m gonna let you in on my ice cream making secrets. The base of this ice cream stems from my vanilla ice cream recipe. Same is true of the basil ice cream. Heavy cream, half and half, whole milk, sugar, egg yolks, vanilla, and sea salt. A neutral base makes for a great launching pad. Oh the places it could go! When I create a new flavor, I tend to research a ton of different recipes and adapt it to my base. This does involve some experimenting, but it’s ice cream—even mistakes taste good. For the strawberry ice cream, I couldn’t decide if I should puree the strawberries or leave them chunky. So, I texted the hubs. He said chunky. The process is super scientific. Get your beakers out.

I’d love to hear about your launch pad testing, lab coat wearing, beaker explosion ice cream experiences from this summer. Until then, here’s mine…

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Strawberry Ice Cream

  • Yield: 1 1/2 quarts 1x


  • 2 c. hulled strawberries
  • 2 c. half and half
  • 1 c. whole milk
  • 1 c. heavy cream
  • 1 1/4 c. sugar
  • dash of sea salt, plus some
  • 3 egg yolks
  • 1 tbsp. vanilla extract


  1. Place strawberries in bowl and cover with 1/4 cup of sugar. Allow to sit for 10 minutes while the sugar breaks down the strawberries.
  2. In a heavy bottomed sauce pan, combine half and half, whole milk, heavy cream, 1 cup of sugar (reserve about 2 tablespoons of sugar for the yolks), and salt. Whisk to combine. Give it a little taste to make sure you have enough salt. And then add a little more. An extra dash of salt makes this recipe all the better!
  3. In a bowl, whisk together egg yolks and remaining 2 tablespoons of sugar.
  4. Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a. cook the eggs without scrambling them). Add egg mixture to sauce pan, stirring occasionally for about 5 minutes. Turn heat off. Add vanilla extract. Pour mixture in a large bowl.
  5. Mash strawberries and add to ice cream mixture.
  6. Cover and place in fridge to cool, about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath.
  7. Once mixture is cold, make ice cream according to your machine’s instructions.
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