Strawberry Ice Cream

Blackberry Ice Cream
Ice cream, in the old days, was just that: pure cream, beaten and frozen in a pot over ice or saltpeter. Times (and tastes) have changed—for the better, we think—with the addition of delicious fruits of the season. If you can't find blackberries, raspberries or blueberries work just as well.Natasha Milne

In 1846, New Jerseyite Nancy Johnson invented the hand-cranked ice cream maker. Ever since, Americans have been celebrating summer with this chilly confection—we like ours with strawberries.

Strawberry Ice Cream
Creamy, luscious, and infused with the sweet tartness of fresh strawberries—this ice cream is perfect on a hot summer day.
Yield: serves 6-8


  • 1 12 cups whole milk
  • 2 egg yolks
  • 34 cup plus 1/3 cup sugar
  • 1 14 cups heavy cream
  • 1 pint fresh strawberries, hulled and thinly sliced
  • Juice of ½ lemon


  1. Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.
  2. Meanwhile, whisk together eggs, egg yolks, and ¾ cup sugar in a mixing bowl. Lightly whisk ¼ cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.
  3. Transfer mixture to a mixing bowl; stir in heavy cream; refrigerate until cold.
  4. Combine strawberries, ⅓ cup sugar, and lemon juice in a mixing bowl. Cover and refrigerate for 2 hours.
  5. Slightly mash strawberries, then stir into cream base and pour into an ice cream maker. Process according to manufacturer's directions.