Strawberry ice cream

There is no history lesson for the recipe here. This is my own version of strawberry ice cream that uses our usual Nick Nairn ice cream recipe and adds a strawberry puree to it. Strawberries are sweet enough not to need any additional sugar over and above that in the ice cream base.

This basic idea can be used for any fruit. Passing the fruit is essential to remove seeds. Very tart fruit needs a bit of sugar adding to the puree.

Strawberry ice cream

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By Ann Marie Eastmond Serves: 6–8
Cooking Time: 20 mins


  • 300g strawberries, hulled, blitzed and passed through a sieve
  • 300ml full fat milk
  • 300ml double cream
  • 0.25 tsp vanilla powder or 1 tsp vanilla extract
  • 30g liquid glucose (optional if not storing the ice cream)
  • 5 egg yolks
  • 90g caster sugar



Put the milk and cream in a pan, bring to the boil and remove from the heat. Stir in the glucose. Set aside.


Beat the egg yolks and sugar until fluffy and pale (use a stand mixer).


Reheat cream a little (just to make it flow, but not enough to scramble the eggs) and add it to the bowl with the eggs while whisking (just run the stand mixer and slowly put the cream in). Mix in the vanilla.


Scrape mixture back into the pan and heat slowly to 82˚C (use a thermometer) to thicken to coating consistency – do not boil or it will split). Strain to remove lumps and cool with some cling wrap on the surface to prevent skinning (see notes).


Add the fruit, churn the ice-cream in a machine, transfer to a plastic carton and freeze.


If using a refrigerated ice cream maker, skip the cooling step and just churn it from hot.

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