Summer isn’t quite dwindling away yet. In the heat of the summer— or any season really— make your own ice cream and eat it too.

This is the ultimate strawberry ice cream ever. Not too sugary, but deliciously creamy. Mmm!

Whether you are trying to cut back on sugar or have had enough of desserts tasting super sugary, huff-and-puff no more. Goodness awaits!

Ice Cream Maker

You will need an ice cream machine for this. Buy one, it’s worth it. You can always borrow one from a good friend that has an ice cream machine sitting somewhere in the kitchen! Call them up!

(If you were wondering: For this recipe, I borrowed an ice cream machine from my good friend. Thanks so much!)

The ice cream consistency just isn’t the same without an ice cream machine. Plus, the sweetened condensed milk used in a no-churn ice cream can be quite overpowering in flavor and way too sweet. As much as I like sweetened condensed milk, it’s a no-go in this ice cream recipe.

I am not into hyper-sweet desserts (hence my dislike of sweetened condensed milk ice cream). Nor do I like a bland, tasteless dessert. I am right in the middle. This recipe is sweetened to perfection and has all of the strawberry flavor needed to satisfy a sweet tooth. Grab the ingredients and make it!

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Recipe

Strawberry Ice Cream — a recipe for yourself and the ones you love so berry much!

1 lb. fresh strawberries cleaned and quartered

1/4 teaspoon vanilla extract

5 egg yolks

1 cup heavy cream

1 cup whole milk

1/3 cup sugar

How to make it

In a bowl, add in the egg yolks and sugar. Whisk completely until sugar has dissolved.

In a small pot, add in the heavy cream + milk. Heat up right before it comes to a simmer. Turn off and take it away from the heat.

Time to make the custard:

Grab your bowl with the egg yolks and sugar mix.

Temper the yolks. Do this to avoid the eggs from cooking. Slowly add in 1 cup of the hot milk into the bowl. Make sure to whisk non-stop as you pour. Air is needed in order to stop the eggs from cooking. Once completely whisked, pour the egg yolk mixture back into the small pot with the remainder of the heated milk.

Preferably, grab a wooden spoon and slowly stir in an “S” motion. Stir gently. Continue stirring until the milk thickens and coats the back of the wooden spoon.

Once it has thickened, Voilà! You have made custard! Run the custard through a strainer and pour it into a glass container.

Add vanilla. Stir. Next, cover it with plastic wrap to avoid the custard from forming a milk skin on the top. Chill overnight or for a minimum of 4 hours.

The custard is nice and chilled. Okay, it is…

…time to make the flavor:

Blend the washed strawberries until smooth. Run this mixture through a strainer to catch the seeds. Pour it into your custard and whisk it all together.

Pour the strawberry-flavored custard into the ice cream machine.

Follow the instructions for your ice cream machine. Ice cream should be done within 20-30 minutes.

Enjoy!

Stay happy, stay healthy.