Homemade Strawberry Ice Cream

Ingredients

• 500 g Fresh strawberries (Rinsed, hulled and cut into small pieces)
• 100 g Caster sugar (powdered) (To sweeten the ice cream)
• 30 ml Thick or semi-thick fresh cream (Adds creaminess)
• 3 unités Egg yolks (Acts as an emulsifier)
• 1 cuillère à soupe Lemon juice (Enhances acidity and stabilizes the ice cream)
• 3 unités Egg whites (optional) (Reserved to make small meringues to serve with the ice cream)

Instructions

1. Prepare the strawberries

   Rinse the strawberries under cold water, hull them, then cut into small pieces.

   Time: PT5M

2. Blend the strawberries with lemon

   Place the strawberry pieces in the blender, add the lemon juice and blend. Blend for a long time for a smooth texture or briefly to keep chunks.

   Time: PT1M

3. Reserve the purée

   Pour the obtained purée into a bowl, cover and place in the refrigerator.

   Time: PT5M

4. Prepare the bain‑marie

   Heat water in a saucepan until it simmers (about 100°C). Place a heat‑proof bowl on top of the saucepan.

   Time: PT5M

   Temperature: 100°C

5. Cook the egg‑sugar mixture

   In the bowl, combine the sugar and egg yolks. Whisk constantly over the bain‑marie until the mixture thickens slightly (about 80°C).

   Time: PT5M

   Temperature: 80°C

6. Cool the mixture

   Remove the bowl from the bain‑marie, cover with a plate and place in the refrigerator for 30 minutes.

   Time: PT30M

7. Whisk the fresh cream

   Place the very cold fresh cream in a cold bowl and whisk until you obtain a soft whipped cream (not too firm). Add a pinch of salt if needed.

   Time: PT3M

8. Incorporate the egg‑sugar mixture

   Gently pour the cooled egg‑sugar mixture into the whipped cream, stirring delicately with a spatula until homogeneous.

   Time: PT2M

9. Add the strawberry purée

   Fold the reserved strawberry purée into the preparation and mix until you obtain a homogeneous batter.

   Time: PT1M

10. Package the ice cream

    Pour the mixture into an airtight container, place plastic wrap directly on the surface and seal.

    Time: PT2M

11. Freezing

    Place the container in the freezer for at least 4 hours (ideally overnight).

    Time: PT4H

12. Serving

    Remove the ice cream from the freezer 5 minutes before serving to make portioning easier.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh strawberries: Frozen strawberries, Mixed red berries
• Instead of Caster sugar (powdered): White sugar
• Instead of Thick or semi-thick fresh cream: Heavy cream, Greek yogurt
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of Lemon juice: Apple cider vinegar
• Instead of Egg whites (optional): Aquafaba

Equipment Needed

• Immersion blender or regular blender
• Saucepan
• Heat‑proof bowl (stainless steel bowl)
• Whisk
• Silicone spatula
• Airtight freezer container
• Plastic wrap (food film)
• Kitchen scale
• Measuring cups
• Freezer

Critical Steps — Do Not Skip

• Blend the strawberries with lemon to obtain the purée
• Bain‑marie cooking of the egg yolk and sugar mixture
• Cool the mixture before incorporating into the cream
• Whisk the cold cream into whipped cream
• Freeze for at least 4 hours for a firm texture

Chef Tips from the Video

• Use fully ripe strawberries for a sweeter taste.
• Adding a pinch of salt to the cream helps stabilize the whipped cream.
• Pass the purée through a sieve if you want an ultra‑smooth texture.

Troubleshooting

Storage

Refrigerator: Store the ice cream in an airtight container in the freezer. Consume within 5 days.

Freezer: Same instruction as refrigerator; the ice cream remains stable up to 5 days.

Room temperature: Do not leave at room temperature for more than 30 minutes, otherwise the ice cream will melt.

Make-Ahead Tips

• Prepare the strawberry purée the day before and keep it refrigerated.
• Keep the egg‑sugar mixture chilled before incorporating.
• Make the ice cream the day before and let it rest overnight in the freezer.