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Fresh Homemade Ice Cream (Strawberry or Peach)

PrintPrint Recipe
  • Yield: 2 quarts, approximately
  • Prep Time: 0:25
  • Chill Time: 5 hours

Ingredients

  • 3/4 cup sugar
  • 2 tablespoons corn starch
  • 1/4 teaspoon salt
  • 2 cups 2% milk
  • 2/3 cup (divided) Karo® Light Corn Syrup
  • 2 egg yolks, slightly beaten
  • 1-1/2 teaspoon pure vanilla extract
  • 2-1/2 to 3 cups sliced fresh strawberries OR 2-1/2 to 3
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 cups heavy cream OR whipping cream

Directions

  1. Combine 3/4 cup sugar, corn starch and salt in a 2-quart saucepan. Gradually stir in milk until smooth. Stir in 1/3 cup corn syrup and egg yolks.
  2. Bring to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in vanilla. Pour into a large bowl and press plastic wrap to surface of mixture. Refrigerate at least 2 hours or until chilled.
  3. Meanwhile, combine strawberries or peaches with 2 tablespoons sugar and lemon juice; stirring gently. Cover and refrigerate 1 to 2 hours.
  4. Place fruit mixture in a blender or food processor. Add remaining 1/3 cup corn syrup; pulse to chop strawberries or peaches. Stir chopped fruit mixture and cream into chilled custard mixture, blending well.
  5. Freeze in 2-quart ice cream freezer following manufacturer's directions.
  6. Spoon into freezer containers; cover and freeze several hours or until desired firmness is reached.
  7. TIPS: For lighter ice cream, substitute 1 cup milk and 1 cup heavy cream in place of the 2 cups heavy cream. For chunkier ice cream, add 1/2 cup chopped strawberries or peaches to ice cream 5 minutes before removing from ice cream freezer.
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Corn Syrup

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print image

Fresh Homemade Ice Cream (Strawberry or Peach)

  • Yield: 2 quarts, approximately
  • Prep Time:  25 minutes
  • Chill Time: 5 hours

Ingredients

  • 3/4 cup sugar
  • 2 tablespoons corn starch
  • 1/4 teaspoon salt
  • 2 cups 2% milk
  • 2/3 cup (divided) Karo® Light Corn Syrup
  • 2 egg yolks slightly beaten
  • 1-1/2 teaspoon pure vanilla extract
  • 2-1/2 to 3 cups sliced fresh strawberries OR 2-1/2 to 3
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 cups heavy cream OR whipping cream

Directions

  • Combine 3/4 cup sugar, corn starch and salt in a 2-quart saucepan. Gradually stir in milk until smooth. Stir in 1/3 cup corn syrup and egg yolks.
  • Bring to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in vanilla. Pour into a large bowl and press plastic wrap to surface of mixture. Refrigerate at least 2 hours or until chilled.
  • Meanwhile, combine strawberries or peaches with 2 tablespoons sugar and lemon juice; stirring gently. Cover and refrigerate 1 to 2 hours.
  • Place fruit mixture in a blender or food processor. Add remaining 1/3 cup corn syrup; pulse to chop strawberries or peaches. Stir chopped fruit mixture and cream into chilled custard mixture, blending well.
  • Freeze in 2-quart ice cream freezer following manufacturer's directions.
  • Spoon into freezer containers; cover and freeze several hours or until desired firmness is reached.
  • TIPS: For lighter ice cream, substitute 1 cup milk and 1 cup heavy cream in place of the 2 cups heavy cream. For chunkier ice cream, add 1/2 cup chopped strawberries or peaches to ice cream 5 minutes before removing from ice cream freezer.