Easy Homemade Strawberry Ice Cream

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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.

Easy Homemade Strawberry Ice Cream

ingredients: strawberries, milk, sugar, lemon juice, vanilla, heavy cream, whole milk, salt

Easy Homemade Strawberry Ice Cream

pulse and macerate the strawberries with lemon juice and sugar; put into the fridge for an hour (optional)

Easy Homemade Strawberry Ice Cream

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

Easy Homemade Strawberry Ice Cream

Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight

Easy Homemade Strawberry Ice Cream

Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes

Easy Homemade Strawberry Ice Cream

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

Easy Homemade Strawberry Ice Cream

only 8 ingredients go into this easy, homemade strawberry ice cream

Easy Homemade Strawberry Ice Cream

Easy Homemade Strawberry ice cream, the perfect ice cream for a hot humid day in May

Easy Homemade Strawberry Ice Cream
Author: 
Recipe type: Ice Cream
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
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
  1. Put the strawberries, lemon juice and ⅓ of the sugar into the bowl of a food processor fitted with the chopping blade.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from freezer about 15 minutes before serving.

 

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