• 4 Ratings

This luscious homemade ice cream is made with pureed strawberries and swirled with a fresh strawberry syrup just before freezing.




  • In medium-size heavy saucepan, combine heavy cream, 1 cup sugar, egg yolks and salt. Heat over medium-low heat, stirring constantly with wooden spoon, until mixture registers 160°F on instant-read thermometer, 12 to 14 minutes. Strain mixture through fine sieve into bowl. Stir in vanilla. Cover; refrigerate custard until well chilled, 3 hours or overnight.

  • Meanwhile, in same saucepan, combine strawberries and remaining 1/2 cup sugar. Bring to boiling over medium-high heat; boil, uncovered, 3 minutes or until syrupy. (You should have about 1-2/3 cups.) Cover; refrigerate until ready to use.

To finish:

  • Puree 1 cup strawberry mixture in food processor (keep remaining refrigerated); stir pureed strawberries into chilled custard. Freeze in ice-cream maker according to manufacturers directions. Transfer to shallow 2-1/2-quart container. Dollop remaining strawberry mixture on top; run metal spatula through to swirl. Cover; freeze 4 hours.

Nutrition Facts

403 calories; 25 g total fat; 188 mg cholesterol; 76 mg sodium. 44 g carbohydrates; 3 g protein;


4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0