Strawberry Fudge Ice Cream

Ice Creams-Strawberry Fudge
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 14 servings

This recipe uses a cooked custard that must be thoroughly chilled before placing in the ice cream freezer.


Ice Cream:
3/4cup fat-free milk
3/4cup 2 percent reduced-fat milk
3/4cup sugar
2tablespoons flour
1/4teaspoon salt
2 eggs
2cups pureed strawberries mixed with 2 tablespoons sugar
1 1/3cups heavy cream
1/2teaspoon vanilla extract
1/4cup finely diced strawberries
1cup chocolate fudge, cut into bits


  1. Heat milks in a large heavy saucepan over medium heat. Combine sugar, flour and enough water to make a smooth paste. Add to milks. Cook, stirring, until thickened.
  2. Beat eggs slightly and stir into milk mixture very slowly. Stir in salt. Cook 5 minutes or until thickened. Remove from heat; stir in puréed berries. Refrigerate until completely cool.
  3. Add heavy cream and vanilla. Pour into the canister of an ice cream maker and freeze according to instructions. Add diced strawberries and fudge bits. Makes about 7 cups.

Recipe by Beth Vohaus, courtesy of Miss Martha’s Ice Cream Crankin’

Nutritional Info *per serving

  • Calories 230
  • Fat 14g
  • Cholesterol 70g
  • Sodium 85mg
  • Carbohydrate 25g
  • Fiber 1g
  • Protein 3g