Strawberry ice cream

  • Servings : 8 bowls
  • Prep Time : 20m
  • Cook Time : 0m
  • Ready In : 6:20 h
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A tasty strawberry ice cream, ideal for a summer afternoon, easy to prepare, confectioned with strawberry puree, egg yolks, sugar and whipped cream.

Units: Metric / (Units: US)


  • 450 grams / (1 pound) strawberries
  • 200 ml / (3/4 cup and 1 1/2 tablespoons) heavy whipping cream
  • 1 tablespoon sugar to beat the cream
  • 3 egg yolks
  • 100 grams / (3 1/2 ounces) sugar


    Step 1

    1. Wash the strawberries, remove the stem and cut them into pieces. Place the strawberries in a blender and grind them until pureed.

    Step 2

    1. Place the whipping cream in the fridge about 20 minutes. Beat the cream with a tablespoon of sugar until stiff peaks form. Set aside in the fridge.

    Step 3

    1. With an electric mixer beat the egg yolks with the sugar until obtain a soft and homogenous mixture. Add the strawberries cream and mix well with a spatula. Then, add the whipped cream and fold gently.

    Step 4

    1. Place in a bowl or in individual bowls and freeze about six hours or overnight.

Nutrition facts per serving (8 bowls):

Calories: 178
Total Fat: 11 g(17%)
Saturated Fat: 6.5 g(32%)
Cholesterol: 113 mg(38%)
Sodium: 13 mg(1%)
Total Carbohydrate: 19.5 g(6%)
Protein: 2 g


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