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Nothing says summer quite like a scoop of homemade strawberry ice cream. Bursting with fresh, fruity flavor and a creamy, dreamy texture, this classic treat is the perfect way to cool off and savor the season. Made with simple ingredients and real strawberries, this recipe brings out the best of the berry in every bite, no artificial flavors needed. Whether you’re serving it at a backyard barbecue or enjoying a quiet bowl on the porch, this strawberry ice cream is a sweet celebration of sunshine and simplicity.

I didn’t grow up making homemade strawberry ice cream, that tradition came later. From the very first summer I spent with my in-laws, I realized strawberry ice cream wasn’t just a dessert, it was a summer ritual. They’d gather fresh, sun-ripened berries and soon, the old ice cream maker would be humming in the sink, surrounded by kid cousins fighting over who gets the first taste.

At first, I was just an observer, quietly learning how the recipe came together. Watching simple ingredients being handled with care and tradition. Over time, it became something I looked forward to every year, and eventually, something I began making myself.

Made for almost all of the special summer occasions – holidays, birthdays, Father’s Day… It’s now become one of my favorite summer traditions. Now, I make this homemade strawberry ice cream for my own family.

My strawberry patch is still relatively young, but one day, I hope to be able to whip this up like clockwork as my strawberries begin to ripen. The recipe is fairly simple, but the feelings it stirs and the memories it creates are rich and deep.

Why do I need to add eggs into my ice cream base?

Eggs play an important role in homemade ice cream by creating a smooth, creamy texture and helping to stabilize the mixture. The egg yolks act as a natural emulsifier, binding the fat and water together to prevent ice crystals from forming. This results in a richer, silkier consistency that holds up well when frozen. Eggs also add depth of flavor and contribute to the custard-like base often found in traditional ice cream recipes.

Kaylie’s Tips:

• I like to make my egg base the same way I would for a curd, but you can also heat the eggs in their shells to 140 degrees F with water and then crack them, beat them and add them to the cylinder.
• This ice cream can be made with any fruit – raspberries, peaches, etc. just add in the same amount of that fruit, blended. Let us know in the comments which flavors you try!

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