There’s nothing more wonderful than cold ice cream on a hot summer day. Try this ice cream recipe for the perfect summer treat!


  • 4 Egg yolks
  • ½ cup Sugar
  • ½ Vanilla bean, scraped
  • 1 ½ cups 35% heavy cream
  • 1 ½ cups Milk
  • 2 cups Strawberries, hulled and quartered
  • ¼ cup Sugar


  1. In a bowl or the upper part of a double boiler, off the heat, whisk together the egg yolks and sugar until it lightens. Whisk in the milk, cream and vanilla pod scrapings.
  2. Cook in the double boiler, stirring with a wooden spoon, for about 15 minutes or until the mixture coats the back of the spoon. Cover and chill the custard in the refrigerator for a minimum of 4 hours.
  3. While the base mixture cools, combine strawberries and 1/4 cup sugar in a small saucepan. Bring to a boil over medium-high heat; cook 5 minutes or until fruit is soft and juice is syrupy. Chill until ready to process ice cream.
  4. If you work with an ice cream machine, process the mixture according to the manufacturer’s instructions. Pour in batches alternating with the strawberry mixture into a shallow dish. Re freeze for an hour or longer depending on desired firmness.
  5. If you do not have an ice cream maker, pour the mixture, alternating with the strawberry mixture into a large shallow dish and freeze for 2 hours. Stir and freeze again for 1 hour or until desired firmness is reached.

Prep Time 15 minutes
Cooking Time 15 minutes
Cooling Time 4 hours
Freezing Time 1 hour
Makes 1 litre