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Strawberry Ice Cream

Strawberry Ice Cream

Just five ingredients deliciously showcase fresh berries at their peak.

Cooking Light JUNE 2008

  • Yield: 8 servings (serving size: 1 cup)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 24%
  • Fat: 5.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.8g
  • Carbohydrate: 33.8g
  • Fiber: 0.8g
  • Cholesterol: 162mg
  • Iron: 0.6mg
  • Sodium: 60mg
  • Calcium: 153mg

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Strawberry Ice Cream Recipe