Connect with us

Sweets & Desserts

Very 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.

Very strawberry 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.

Very strawberry ice cream

Very strawberry ice cream

"Cook time" is the combined time for cooking the custard and churning the ice cream.
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Author: CASA Veneracion


  • 1 cup heavy cream
  • 4 large egg yolks
  • 1 cup vanilla sugar (next time, I’ll make that a cup and a half)
  • 3 cups pureed frozen strawberries
  • 1/2 cup roughly chopped strawberries
Like cooking videos?Subscribe to our NEW YouTube Channel!


  • In a pan, heat the cream just until it starts to simmer.
  • While waiting for the cream to heat up, mix the egg yolks and vanilla sugar together.
  • 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.
  • 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.
  • Pour the custard into a container and cool. Chill in the fridge for a couple of hours.
  • 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.
  • 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.
Like travel-inspired recipes?Check out Tasty Safari!