Strawberry Ice Cream

Just five ingredients deliciously showcase fresh berries at their peak.


8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 205
Caloriesfromfat 24 %
Fat 5.5 g
Satfat 2.5 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 5.8 g
Carbohydrate 33.8 g
Fiber 0.8 g
Cholesterol 162 mg
Iron 0.6 mg
Sodium 60 mg
Calcium 153 mg


3 1/2 cups 2% reduced-fat milk
1 cup sugar
6 egg yolks
2 cups fresh strawberries, pureed
1 teaspoon vanilla extract


1. Heat milk in a heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil).

2. Combine sugar and egg yolks in a bowl. Beat with a mixer at high speed until thick and pale. Gradually add half of hot milk to the egg yolk mixture, stirring constantly. Return milk mixture to pan. Cook over medium-low heat 6 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl; cool completely, stirring occasionally.

3. Stir in pureed strawberries and vanilla. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.