Strawberry Ice Cream

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  • Recipe difficulty: Easy
  • 5 of 5
  • Preparation time: 
  • Cooking time: 
  • Recipe course: Desserts


450ml (¾ pint) milk
5 egg yolks
175g (6oz) caster sugar
450g (1lb) strawberries, hulled
15ml (1 tbsp) lemon juice
450ml (¾ pint) double cream

Tools: Balloon Whisk / Food Processing Attachment / Ice Cream Maker


  1. Heat the milk in a saucepan until almost boiling. Using the Whisk beat the egg yolks and sugar until light and thick then gradually mix in the milk on minimum speed.
  2. Strain back into the saucepan and cook over a low heat, stirring continuously until thickened, but do not boil. Leave to cool.
  3. Place half the strawberries in the Food Processing Attachment with the lemon juice and process to a purée. Sieve, if wished, to remove the seeds. Chop the remaining strawberries.
  4. Place the Ice Cream Maker with the frozen bowl in position and switch to minimum speed. Pour the custard mix, cream and strawberry purée through the feed tube and churn until it resembles freshly whipped cream.
  5. Add the chopped strawberries and churn for a couple of minutes, to distribute. Place in a plastic container and freeze until required. Soften slightly before serving.

Your reviews:

  1. Recipe rating: 5 of 5 yummy

    just did this recipe with raspberries. it came out really good. just one thing. be very careful when you cook the egg yolk/sugar/milk mix. mine boiled cooking the egg and i just about managed to save it. it really has to be cooked on low temperature with a flat spatula so you can swipe all over bottom of the pan.

    Posted: 26/07/2014 19:33:36 / aurélie

  2. Recipe rating: 5 of 5 When do you put the double cream in?

    The recipe has double cream as an ingredient but doesn’t describe when to use it or put it in.

    Posted: 12/05/2020 12:46:07 / Scott Jenner

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