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45Prep Time

Strawberry ice cream

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About the bake

Nothing beats homemade ice cream, especially strawberry.  A handy tip - use the egg whites to make a meringue a perfect accompaniment to the ice cream.

45Prep Time


  1. Step 1:

    Place the strawberries and 100g caster sugar into a food processor and whiz into a puree. Sieve to get rid of most of the seeds.

  2. Step 2:

    Put the milk, cream and vanilla extract into a saucepan and heat over a low heat until it almost boils and there are bubbles just along the edge of the pan. Take off the heat and set aside for 30 minutes.

  3. Step 3:

    Whisk together the egg yolks and remaining sugar in a bowl. Gradually pour the milk over the egg mixture, whisking continuously until combined.

  4. Step 4:

    Pour everything back into a clean pan, return to a low heat and cook for 8-10 minutes, stirring all the time with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Make sure it doesn't boil or you will have lumpy ice cream.

  5. Step 5:

    Pour the custard through a fine sieve into a bowl, keep stirring every now and then to stop a skin forming. Chill to make sure it is completely cold, putting cling film directly on the surface of the custard to prevent a skin from forming.

  6. Step 6:

    Pour the custard into an ice-cream machine and churn until spoonable. Add strawberry puree and continue to churn.

  7. Step 7:

    Spoon into a metal or plastic freezer-proof container and freeze until solid.

  8. Step 8:

    If you don't have an ice cream machine pour the custard into the container and freeze. Every 2-3 hours, take the mixture out of the freezer and give it a stir. Once it is softly set, beat it well with electric beaters, then freeze solid. It will keep in the freezer for 3 months. Remove from the freezer 15 minutes before serving to allow it to get soft enough to scoop.


    • 350g Strawberries (trimmed)
    • 250g Billington's Unrefined Golden Caster Sugar
    • 300ml Milk (whole)
    • 300ml Double cream
    • 0.25 tsp Nielsen-Massey Vanilla Extract
    • 4 Egg yolk(s) (free range)

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