Strawberry Ice Cream

It is hard to improve on the flavor of a fresh, ripe, organic strawberry, but if strawberries can be improved upon, it is certainly by turning them into ice cream.

I am beyond excited to share this recipe for strawberry ice cream, submitted by Emily Blount of Saint Leo in Oxford and made using Native Son strawberries. Try making it yourself or look for it on the menu at Saint Leo next month, when the taste of fresh, local, organic strawberries will just be a sweet memory. 

Saint Leo is new restaurant coming to Oxford in mid-June. Inspired by owner Emily Blount's childhood eating out of the garden and by traditional Italian cooking, it focuses on local, sustainable, seasonal foods that are simply and deliciously prepared. 

Thank you, Emily!

Strawberry Ice Cream


  • 1 1/2  cups heavy cream
  • ¾ cup whole milk
  • 1 cup plus 2 tablespoons sugar
  • ¼ cup cornstarch
  • 3 cups roughly pureed strawberries (about two pounds of whole berries), chilled


In a medium pan combine the cream, ¼ cup of the milk and 1 cup of the sugar and bring to a boil over medium heat, let the sugar dissolve. In a medium bowl whisk together the remaining 2 tsb sugar and the cornstarch, then whisk the remaining ½ cup of milk.

When the cream mixture comes to a boil, remove it from the heat and slowly whisk about a cup of the hot liquid into the cornstarch mixture in a steady stream. Pour the contents of the bowl back into the saucepan and bring to a boil, whisking the whole time. Be sure not to let the mixture stick or burn to the pan. Boil for a full minute, then pass through a fine-mesh strainer into a bowl. Let cool.

Cover the ice cream base and chill overnight.

Add the strawberry puree to the chilled base, mix well, and freeze according to the manufacturer’s directions.


This recipe is adapted from one that appears in the Gramercy Tavern Cookbook by Nancy Olson.