Strawberry Ice Cream

Preparation info

  • Difficulty


  • Yield:

    12 to 16


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 4 egg yolks
  • 2 cups plus 1 tablespoon sugar
  • 4 cups milk
  • 1 cup water
  • 2 pints strawberries, hulled and rinsed
  • 1 cup heavy cream


  • Place the yolks in a large saucepan and add 1 cup sugar. Beat with a wire whisk until light and lemon-colored.
  • Meanwhile, bring the milk almost but not quite to the boil.
  • Gradually add the milk to the yolk mixture, beating constantly. Use a wooden spoon and stir constantly, this way and that, making certain that the spoon touches all over the bottom of the saucepan. If a thermometer is available, cook to 180 degrees and remove from the heat. If a thermometer is not available, cook the sauce until it becomes like a very thin custard. This cooking will rid the custard of the raw taste of the yolks. Immediately pour and scrape the sauce into a mixing bowl to prevent further cooking. Let cool.
  • Meanwhile, put the water in a saucepan and add 1 cup sugar. Stir and bring to the boil. Simmer 10 minutes and remove from the heat. Let cool.
  • Put the strawberries into the container of a food processor or an electric blender and blend thoroughly. Combine the strawberries with the sugar syrup and the custard.
  • Whip the cream and before it is stiff beat in the remaining 1 tablespoon sugar. Fold the cream into the strawberry mixture. Pour the mixture into the container of an electric or hand-cranked ice cream freezer and freeze according to the manufacturer’s instructions.