“Use fresh summer berries in peak season.”
1hr 20mins
1 quart

Ingredients Nutrition

  • 6 large fresh strawberries
  • 5 large egg yolks, at room temperature
  • 12 cup sugar
  • 2 cups whole milk
  • 12 cup heavy cream
  • 1 (10 ounce) jar strawberry all-fruit spread (Polaner's all-fruit spread)
  • 14 teaspoon salt
  • 2 -3 drops red food coloring (optional)


  1. Put the strawberries in a blender or food processor; blend or process to a fine, light puree, about 30 seconds.
  2. If you prefer no seeds, run the whole strawberries through a food mill set over a small bowl, thereby catching the pulp and juice but removing the seeds; set aside.
  3. Beat the egg yolks and sugar in a bowl with an electric mixer at medium speed until thick and pale yellow, but not until the mixture makes satiny ribbons when dripped from the whisk or beaters, about 2 minutes; set aside.
  4. Heat the milk and cram in a saucepan set over medium heat until small bubbles form around the pan’s inner rim; do not boil but maintain this heat in the pan.
  5. Whisk about half of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back into the remaining hot milk mixture.
  6. Immediately decrease heat to very low; cook slowly, stirring constantly, until the mixture begins to get foamy, starts to smell eggy, and can coat the back of a wooden spoon, about 7 minutes.
  7. Strain through a fine-mesh sieve into a clean bowl; stir in the all-fruit spread, reserved strawberry puree, salt, and food coloring.
  8. Refrigerate until well chilled, at least 4 hours or overnight.
  9. Freeze the custard in your ice cream machine according to manufacturer’s directions.
  10. Serve at once, or transfer to a freezer container/s and store in the freezer for up to 1 month; soften at room temperature for up to 10 minutes before serving.

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