Chef John’s Strawberry Ice Cream


  • 12 ounces fresh strawberries, hulled
  • 3/4 cup white sugar
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 tiny pinch salt
  • 2 drops red food coloring (optional)


Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.

Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.

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Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.

Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.