Let’s make some incredibly creamy Homemade Strawberry Ice Cream using the classic custard method! Plan ahead, as the custard needs to cool completely.

Prepare Sweetened Strawberries: Gently crush 2 cups of fresh strawberries using a fork or potato masher (leave some texture). Stir in about 1/4 cup of sugar (adjust based on berry sweetness). Let this mixture sit for about 15-30 minutes at room temperature to macerate and release juices. Chill until needed.

Make the Custard Base: Separate your eggs, placing the 6 large yolks in the top pan of a double boiler (or in a heatproof bowl that will sit over a saucepan). Add the 2 cups of whole milk and whisk together until blended. Whisk in the 1 cup of sugar and 1/4 teaspoon salt.

Place the double boiler top (or bowl) over a saucepan containing about 1-2 inches of simmering (not boiling) water. Ensure the bottom of the bowl does not touch the water. Cook the mixture over this gentle, simmering heat, stirring constantly with a whisk or heatproof spatula, scraping the bottom and sides frequently.

Continue cooking and stirring until the mixture thickens enough to coat the back of a metal spoon (this is called the “nappe” stage). If you draw your finger across the back of the coated spoon, the line should hold clearly without the custard running back together immediately. This usually takes 10-15 minutes – do not let it boil!

Cool the Custard: Immediately remove the custard from the heat. To cool it quickly and prevent further cooking, you can place the bowl into a larger bowl filled with ice water (an ice bath), stirring occasionally until cool. Alternatively, press plastic wrap directly onto the surface of the custard (to prevent a skin from forming) and refrigerate until completely cold – at least 2-4 hours, or preferably overnight.

Combine and Chill Base: Once the custard is thoroughly cold, stir in the 1 teaspoon vanilla extract and the 2 cups of cold heavy whipping cream. Stir in the prepared chilled crushed sweetened strawberries along with their accumulated juices. Cover and chill this final mixture again for at least 1-2 hours, or until very cold (ideally below 40°F/4°C), before churning. A very cold base makes smoother ice cream.

Churn the Ice Cream: Pour the cold strawberry custard mixture into the frozen canister of your ice cream maker. Ensure you don’t fill it more than two-thirds full. Churn according to the manufacturer’s directions until the ice cream is thick and has reached a soft-serve consistency (usually 20-30 minutes).

Freeze (Ripen): Immediately transfer the freshly churned soft ice cream to airtight freezer containers. Press plastic wrap onto the surface before sealing tightly. Freeze for at least 2 to 4 hours, or until the ice cream is firm enough to scoop nicely. This “ripening” period allows flavors to meld and texture to harden.

Serve: Let the ice cream sit at room temperature for a few minutes before scooping for the best texture. Enjoy your rich, homemade Strawberry Ice Cream