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Vanilla Ice Cream with Strawberry Reduction Recipe

This mouth-watering vanilla ice cream with strawberry reduction recipe will satisfy your sweet tooth. The strawberries complement the vanilla ice cream superbly. Recipe courtesy Cindy of Nutrition Know How.

Servings: 12

Active time: 15 minutes

Total time:


  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 3 1/2 c sugar
  • 4 (12 oz) cans fat-free evaporated milk
  • 1 c skim milk
  • 1 Tbsp vanilla
  • 1 1/2 lb fresh or frozen strawberries


  1. Mix eggs, sugar, evaporated milk, skim milk, and vanilla with blender or hand mixer. Place in large ice cream freezer and follow directions to churn.
  2. While ice cream is churning, place cleaned strawberries in microwave oven safe container and microwave until soft. Mash strawberries and place in pan on stove top, Reduce to half the original amount.
  3. When ice cream is finished, freeze until hard. Chill strawberry reduction. Serve strawberries over frozen ice cream!

Nutrition Facts

Serving Size (1/12 of recipe)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 380
Calories from Fat 15
Total Fat 2g (3% DV)
Saturated Fat 0.5g (3% DV)
Trans Fat 0g
Cholesterol 60mg (20% DV)
Sodium 150mg (6% DV)
80g (27% DV)
Dietary Fiber 1g (4% DV)
Sugars 79g
Protein 11g
Vitamin A 10%
Vitamin C 60%
Calcium 35%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.