Strawberries are good, strawberries and cream, better, and homemade strawberry ice cream is perfection. This is an easy strawberry ice cream recipe that is the perfect, refreshing ice cream for a humid day in May.
Ingredients
1½ cups fresh strawberries
¾ cup whole milk
²∕³ cup granulated sugar
pinch salt
1½ cups heavy cream
1½ teaspoons pure vanilla extract
2 TB fresh lemon juice
Instructions
Put the strawberries, lemon juice and ⅓ of the sugar into the bowl of a food processor fitted with the chopping blade.
Pulse the strawberries, lemon juice and ⅓ of the sugar until rough/finely chopped (depending on preference). Reserve in bowl. Refrigerate for an hour so the strawberries macerate in the sugar.
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Recipe by A Day in the Bite at https://www.adayinthebite.com/homemade-strawberry-ice-cream/