Homemade Strawberry Ice Cream


Brittany Bowen

Erie County Dairy Princess


  • 1 quart fresh strawberries, hulled
  • 2 cups HEAVY CREAM
  • ¾ cup white sugar
  • 3TBSP light corn syrup
  • 3 egg yolks
  • 1 TBSP vanilla


Place strawberries in a food processor and puree until smooth. Pour into a large bowl and set aside. Heat HEAVY CREAM, sugar and corn syrup until smooth. Do not boil. Add egg yolks stirring constantly. Heat for another 2-3 minutes. Strain custard mixture into the strawberry puree and add vanilla. Refrigerate until chilled. Fill ice cream maker with mixture and freeze according to the manufactures instructions