June means strawberries! And the best way to eat strawberries (besides just eating strawberries) is in homemade strawberry ice cream. I would say this is a medium-to high skill recipe and will need a little patience and an ice cream machine. This recipe makes two quarts, so it's great for feeding a crowd at upcoming summer celebrations!  

Mary Edinger's Homemade Strawberry Ice Cream

Mary Edinger's Homemade Strawberry Ice Cream

Strawberry Ice Cream
yields 2 quarts

*If you have a digital kitchen gram scale, we recommend using the weight measurements for more accuracy.*

726 g (or 4 1/3 cups) Sliced Fresh Strawberries
346 g (or 1 3/4 cups) Sugar

766 g (or 3 1/3 cups) Heavy Cream
800 g (or 3 1/2 cups) Whole Milk
20 (yes, really!) Egg Yolks
1 Vanilla Bean
396 g (or 2 cups) Sugar

1/2 cup Strawberry Jam


  1. Combine strawberries and 346 grams sugar in large bowl and let sit.
  2. Heat cream, milk, and vanilla bean (seeds and pod) to scald
  3. Slowly stir hot dairy into mixture of yolks and sugar.
  4. Return all to the stove and cook to "nappe" (until slightly thickened and the custard coats the back of a spoon)
  5. Strain custard and chill in an ice bath.
  6. Blend and strain strawberries and sugar.
  7. Combine strawberry purée with custard base and chill overnight.
  8. Spin according to your ice cream machine instructions. 
  9. Just before you take your ice cream out of the machine, fold in 1/2 cup strawberry jam.
  10. Serve and enjoy!

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