Strawberry Ice Cream

Preparation info
  • Makes about

    1½ quarts

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Starting with berries at the perfect point of ripeness, you can, with the method given in our recipe, turn out an ice cream that is both creamy and laden with fruit, without any iciness to mar its texture. We start this ice cream a day ahead of time by “ripening” the pureed or very finely chopped berries with sugar in the refrigerator for at least 12 hours. If you don’t have time for this step, mash or puree the berries thoroughly before incorporating them into the custard base.