Fresh Homemade Ice Cream (Strawberry or Peach)

  • Intermediate
  • 2 quarts, approximately
  • 6 hr 10 min
Baking Success Or Baking Mess


3/4 cup sugar
2 tablespoons Fleischmann's® Corn Starch
1/4 teaspoon salt
2 cups 2% milk
2/3 cup (divided) Crown® Lily White® 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 cups sliced, peeled fresh peaches
2 tablespoons sugar
1 tablespoon lemon juice
2 cups heavy cream OR whipping cream


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.

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