Strawberry Ice Cream
This homemade strawberry ice cream is a perfect blend of fresh strawberries, creamy milk, and rich heavy cream. It's sweet, smooth, and bursting with the natural flavor of ripe strawberries. Whether you’re using an ice cream maker or a no-churn method, this recipe will help you create a luscious, indulgent treat that’s perfect for any occasion.
Equipment
- Ice Cream Maker (optional): 1 unit
- Blender or Food Processor: 1 unit
- Mixing Bowls – 2-3 units
- Whisk: 1 unit
- Spatula: 1 unit
- Freezer-Safe Container – 1 unit
Ingredients
- 2 cups 480 mL Fresh strawberries, hulled and chopped
- 1 cup 240 mL Heavy cream
- 1 cup 240 mL Whole milk
- ¾ cup 150 g Granulated sugar
- 1 tsp 5 mL Vanilla extract
- 1 tbsp 15 mL Lemon juice (optional, for brightening flavor)
Instructions
- Prepare the Strawberries:
- Wash, hull, and chop the fresh strawberries.
- Place them in a bowl, add ¼ cup of the sugar, and stir. Let them sit for 10-15 minutes to release their natural juices.
Puree the Strawberries:
- After macerating, use a blender or food processor to puree the strawberries until smooth. If you prefer some texture, pulse it a few times for a chunkier consistency.
Make the Ice Cream Base:
- In a separate mixing bowl, whisk together the remaining sugar, whole milk, and heavy cream until the sugar is fully dissolved.
- Add the vanilla extract and lemon juice (if using) and stir to combine.
Combine the Strawberry Puree and Base:
- Pour the strawberry puree into the milk and cream mixture. Stir well to combine.
Chill the Mixture:
- Cover the mixture and refrigerate it for at least 2 hours or until it’s thoroughly chilled.
Churn the Ice Cream (if using an ice cream maker):
- Pour the chilled mixture into your ice cream maker and follow the manufacturer’s instructions to churn. It should take about 20-25 minutes to achieve a soft-serve consistency.
Freeze:
- Transfer the churned ice cream to a freezer-safe container and spread it out evenly.
- Freeze for at least 4 hours or overnight until firm.
Serve:
- Scoop the strawberry ice cream into bowls or cones and enjoy!
Notes
- For a Dairy-Free Version: Use coconut milk or almond milk instead of whole milk and heavy cream. Coconut cream works great for creaminess.
- Sugar Alternatives: You can substitute the granulated sugar with honey or maple syrup if you prefer a more natural sweetener.
- Strawberry Variations: Try adding a few other berries, like blueberries or raspberries, to create a mixed-berry ice cream.
- Storage: Store leftover ice cream in an airtight container in the freezer for up to 2 weeks for the best texture.