Homemade Vanilla & Strawberry Ice Cream Recipe

Homemade Vanilla & Strawberry Ice Cream Recipe

Ingredients:

For Base Custard (for both flavors):

• 2 cups full cream milk

• 2 cups heavy cream

• 4 egg yolks

• ¾ cup sugar

• 1 tsp vanilla extract

For Strawberry Flavor:

• 1 cup fresh strawberries (pureed)

• 2 tbsp sugar (optional, if berries are tart)

Instructions:

1. Prepare the Custard Base:

   • In a saucepan, heat milk and cream until hot but not boiling.

   • In a bowl, whisk egg yolks with sugar until pale.

   • Slowly pour the hot milk into the yolks while whisking.

   • Return mixture to saucepan; stir on low heat until it thickens to coat the spoon.

   • Remove from heat, add vanilla, and let cool.

2. Divide & Flavor:

   • Split the custard into two bowls.

   • Leave one plain (vanilla flavor).

   • Mix strawberry puree into the second portion.

3. Chill:

   • Cover both bowls and chill for 4–6 hours or overnight.

4. Churn or Freeze:

   • Use an ice cream maker if available, or freeze in airtight containers.

   • Stir every 30 minutes for 2–3 hours to avoid ice crystals if not using a machine.

5. Serve:

   • Scoop and enjoy! Optionally, swirl the two flavors together before freezing for a fun half-and-half bowl.

❓Q&A:

Q: Can I use frozen strawberries?
A: Yes! Thaw and puree them well before mixing.

Q: What’s a good substitute for egg yolks?
A: Use 2 tbsp cornstarch with milk for a custard-like consistency.

Q: Can I make it dairy-free?
A: Substitute coconut cream for heavy cream and almond milk for dairy milk.

Q: How long can I store it?
A: Up to 2 weeks in an airtight container in the freezer.

Q: Why churn the mixture?
A: Churning adds air and prevents crystals, giving a creamy texture.