Very strawberry ice cream homemade strawberry ice cream

It’s been quite a while since I last made ice cream. It’s been raining and storming for weeks and ice cream just didn’t seem to go with the weather. But, last weekend, we were able to buy a huge bag of strawberries at a discount and the first thing that came to mind was ice cream.

I started with a custard, as usual, but used less cream. Just before the chilled custard went into the ice cream maker, I added three cups of pureed frozen strawberries. The result was surprising. The color was a deeper shade of pink than most strawberry-flavored commercial ice cream. And Alex said it was the first time she had strawberry ice cream that didn’t taste like medicine. Aaahh, the difference that fresh ingredients (as against artificial flavorings) make. I’m a happy mommy. I should take note though that my girls prefer a sweeter strawberry ice cream so I’ll use more sugar next time.


  • 1 c. of heavy cream
  • 4 large egg yolks
  • 1 c. of vanilla sugar (next time, I’ll make that a cup and a half)
  • 3 c. of pureed frozen strawberries
  • 1/2 c. of roughly chopped strawberries


  1. In a pan, heat the cream just until it starts to simmer.
  2. While waiting for the cream to heat up, mix the egg yolks and vanilla sugar together.
  3. Pour half of the hot cream slowly into the egg yolk and sugar mixture, stirring as your pour. This is to temper the egg yolks so they don’t curdle.
  4. Pour the egg yolk mixture into the pan. Set the stove to medium and heat the egg yolk mixture and cream, stirring often, until thickened and coats the back of a spoon. You now have your custard base for the ice cream.
  5. Pour the custard into a container and cool. Chill in the fridge for a couple of hours.
  6. Pour the chilled custard and pureed strawberries into the ice cream maker and process per manufacturer’s directions. Add the chopped strawberries during the last five minutes of processing.
  7. Serve the ice cream at once at soft-serve stage or transfer to a freezer container and freeze for a couple of hours until more firm.

Preparation time  (i.e., processing time): 20 to 30 minute(s)

Cooking time (for the custard): 10 minute(s)

Number of servings (yield): 4 to 6

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

8 Responses

  1. bess says:

    “didn’t taste like medicine” LoL!
    It must be the cough syrup. ;-)

    Thanks for this recipe, Berries are so cheap now in CA. and kids here will love this! Take care!

    • Connie says:

      No, my kids don’t drink cough syrup. Not since they were babies. Alex was referring to artificial flavorings in commercial ice cream. :)

  2. Richard says:

    Hi Connie, you mentioned “a huge bag of strawberries at a discount” may i know the price and at what store or place?? Thanks

  3. Alison Wood says:

    Aw, strawberry ice cream is happiness! I’m happy to know that you were able to get hold of a bag of strawberries at a very reasonable price, given these times! Seeing from the picture, I can see that the ice cream is just pure and fresh. I’m sure it tastes different that those artificial ones. Most strawberry ice cream taste like medicine – you’re child was right!

  4. housekeeper says:

    I like how the color turned out. It looks so vibrant!

  5. mel says:

    miss connie, pwede po bang magpa-ampon sa inyo? :P parang ang sarap tumira sa bahay n’yo! :) everything you whip up in your kitchen looks divine, i had to wipe drool from my keyboard!

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