How to Make Ice Cream

Yield: about 1 quart

Prep Time: 15 min

Cook: 7 hours

I’m sharing a step-by-step video on how to make ice cream with all my favorite tips and tricks! The recipe I’m sharing is for Roasted Strawberry Ice Cream, straight from my cookbook.

Tessa's Recipe Rundown...

Taste: Roasting the strawberries in balsamic vinegar completely intensifies the flavor of the fruit and gives this ice cream and complex sweetness.
Texture: So rich, creamy, silky, and velvety with small chunks of strawberry throughout.
Ease: There are some steps involved that might freak you out, which is why I’ve included a video to you can see what everything looks like. It’s REALLY not difficult and you shouldn’t be remotely intimidated. The only thing with making homemade custard-based ice cream is that it is time consuming. You’ll probably want to start at least a day before you plan to serve. Luckily each major step can be done completely ahead of time.
Appearance: So gorgeous.
Pros: Better than any store-bought ice cream. Perfect way to impress your friends and family at your next BBQ or get together.
Cons: Not an everyday recipe.
Would I make this again? You don’t want to know how many times I’ve made this ice cream. Really. You don’t.

How to Make Ice Cream from scratch! Roasted Strawberry Ice Cream

It’s been exactly one whole year since my cookbook, Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich came out. That is absolute insanity to me. So much work went into that book and I’ve made enough ice cream recipes to last a lifetime. After I submitted my manuscript I didn’t make ice cream for MONTHS. I was a little burned out. There’s 50 ice cream recipes in there, and I tested each recipe multiple times. Then I wrote endlessly about the subject. It was a lot of ice cream and I recently realized that I haven’t shared much ice cream goodness here on the blog since.

What better way to celebrate the 1 year anniversary than with a video showing you exactly how I like to make ice cream?? In the video I show you how to make a French-style custard based ice cream from scratch. The flavor is Roasted Strawberry Ice Cream, and I’ve heard from taste testers that it’s the best strawberry ice cream they’ve tasted. Get your cream and sugar out get started on your own batch of homemade ice cream!

Below the video are some additional tips that will be especially helpful if you’ve never made ice cream or even custard before. Don’t let them overwhelm you! Ice cream really doesn’t need to be complicated, but following the instructions will make you MUCH more likely to succeed.

Homemade Ice Cream Tips:

  • Do not substitute low-fat dairy products in this recipe. The fat in the cream and whole milk help give the ice cream its luxurious smooth and soft texture. Low fat dairy combined with the water in the strawberries will likely turn your ice cream rock hard and icy.
  • Same goes for the sugar. The sugar, fat, and vodka all help keep the ice cream soft. You may omit the vodka if necessary, just be sure to store the ice cream in a super airtight container. If it becomes somewhat hard, let it sit at room temperature for 5 to 10 minutes before scooping.
  • Prepare the ice bath before you cook the custard so that you can immediately remove it from the heat and strain it into the ice bath. This stops the cooking process, preventing the custard from becoming overcooked. Overcooked custard will curdle.
  • Be careful when tempering the egg yolks. Whisk constantly as you slowly pour the hot cream mixture into the beaten yolks. This process allows you to gently heat the yolks so you don’t scramble them and end up with chunky ice cream.
  • For best results, use an instant-read thermometer to cook the custard to 175°F, or until the custard coats the back of a wooden spoon. If the mix is off by a couple of degrees, that’s fine. Whatever you do, do not stop stirring and do not let it boil.
  • Chill the custard really well. It should be about 40°F before it goes into your ice cream maker. This can take about 4 hours, however it’s usually best to chill overnight. If the custard isn’t cold enough, it won’t churn into ice cream in the machine. Instead it will remain a soupy mess.
  • Unless you have a self-freezing ice cream machine, make sure your ice cream machine’s freezer bowl is thoroughly chilled according to the manufacturer’s directions. If it’s not cold enough, you may end up with liquid even after 30 minutes of churning.
  • Once the ice cream is churned, place it in an airtight container, pressing plastic wrap against the surface to avoid having any ice crystals form. For best results, freeze until it is firm, at least 2 hours. The longer you freeze the more time the flavors will have to ripen.

Roasted Strawberry Ice Cream

How to make
Ice Cream

Recipe By Tessa Arias, Handle the Heat
Yield: about 1 quart
Prep Time: 15 min
Cook: 7 hours

Roasting the strawberries low and slow in sugar and balsamic vinegar completely intensifies the flavor and is PERFECT in ice cream.

Ingredients

  • 2 pints fresh strawberries, hulled and quartered
  • 3/4 cup granulated sugar, divided
  • 2 tablespoons balsamic vinegar
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 4 large egg yolks
  • 1 tablespoon vodka

Directions

Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

Toss the strawberries with 1/4 cup sugar and the balsamic vinegar. Spread strawberries into one even layer on the prepared baking sheet and roast for about 30 minutes, or until the strawberries have darkened in color, are soft, and their juices have released. Transfer the strawberries to a medium bowl and mash until only small pieces of fruit remain. Cover and refrigerate the strawberries until chilled about 1 hour.

Prepare an ice bath by filling a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath.

In a medium saucepan combine the remaining 1/2 cup sugar, with the milk, cream, salt, and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.

Whisk together the egg yolks until well-combined and pale in color. Carefully whisk half of the warm milk mixture into the egg yolks, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly, until the mixture is thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.

Immediately strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath until it’s at room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.

Pour the custard into an ice cream maker. Freeze according to the manufacturer’s directions. During the 5 last minutes of freezing, gradually add the roasted strawberries. During the last minute of freezing add the vodka. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream, and freeze until firm and flavor is ripened, at least 2 hours.

Recipe from Cookies & Cream by Tessa Arias

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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19 Responses to “How to Make Ice Cream”

  1. #
    sally @ sallys baking addiction — May 14, 2014 at 5:38 am

    I’ve had my eye on your cookbook’s roasted strawberry ice cream for months now, Tessa! Thanks for the video – it’s so helpful! Love your beautiful side braid and bright blue top. Looks great Tessa!

    • #
      Tessa — May 14, 2014 at 6:48 am

      Thanks so much Sally!! 🙂 🙂

  2. #
    Robin — May 14, 2014 at 8:21 am

    Thank you . This is perfect. I just bought mysel a Cuisinart ice cream maker for Mother’s Day.

    • #
      Tessa — May 14, 2014 at 2:19 pm

      Yay!! Enjoy your new ice cream maker 🙂

  3. #
    Guest — May 14, 2014 at 2:08 pm

    What brand is your digital thermometer and where did you get it? Thanks!

    • #
      Tessa — May 14, 2014 at 2:19 pm

      It’s actually one of the top digital thermometers on the market (super fast and accurate): Thermoworks Thermapen. Thermoworks sent it to me! You can buy them online, though.

  4. #
    sue/the view from great island — May 14, 2014 at 4:09 pm

    Tessa your video is so impressive, very professional and really relaxed and comfortable. I’m still a hold out on the egg custard style ice cream…I prefer my quick and easy method, but…you’ve convinced me to give it a try!

    • #
      Tessa — May 17, 2014 at 5:10 pm

      Thanks so much! I hope you give the custard method a try 🙂

  5. #
    Gaby — May 14, 2014 at 4:49 pm

    Love your videos, you are such a natural. The ice cream sounds fabulous!

  6. #
    lynn e — May 19, 2014 at 3:00 pm

    So happy I stumbled upon your site. Don’t recall how/why. I had no idea there was an ice cream attachment for Kitchenaid. Williams Sonoma here I come!

    • #
      Tessa — May 22, 2014 at 10:42 am

      Awesome!!

  7. #
    Theo — May 23, 2014 at 7:24 am

    A very detailed tutorial indeed,
    I love ice creams just like every other person out there but, always purchase already made ones and never thought of making one myself.

    I think that is one thing i will try very soon.

    Thanks for sharing.

  8. #
    Maria — May 28, 2014 at 12:17 pm

    Tessa, I love this custard ice cream recipe. What could I sub vodka for? Is it for flavor? If it is important in making ice cream then I’ll have to find something that doesn’t have alcohol.

    • #
      Tessa — May 28, 2014 at 8:59 pm

      Hi Maria, please refer to the post, “The sugar, fat, and vodka all help keep the ice cream soft. You may omit the vodka if necessary, just be sure to store the ice cream in a super airtight container. If it becomes somewhat hard, let it sit at room temperature for 5 to 10 minutes before scooping.”

  9. #
    Vera — June 5, 2014 at 2:21 am

    What an awsome idea to roast the strawberries first! I made a roasted strawberry cake (http://www.growntocook.com/?p=2267) last year but have never thought of using roasted strawberries in ice cream!

  10. #
    Kaitlin — April 19, 2015 at 3:13 pm

    I was just wondering if you could make this recipe with frozen strawberries? I’m currently living in Alaska and it’s really difficult to find good fresh strawberries up here. Thanks!

    • #
      Tessa — April 21, 2015 at 2:04 pm

      I’ve never tried it with frozen strawberries but since they’re cooked I’m learning towards saying it would be okay! If you give it a try let me know how it goes 🙂

  11. #
    Katja — June 23, 2015 at 12:03 pm

    Hey Tessa,
    Great ice cream, just finished, now in the freezer…., hm, difficult to stay away….

  12. #
    Genny T. — March 17, 2016 at 2:08 pm

    WOW!!!!!! I’m going to start making this recipe tonight!!!

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