Strawberry Ice Cream
Strawberry Ice Cream is a creamy, fruity summer classic made with fresh strawberries, heavy cream, and a hint of vanilla. With a vibrant pink color and real berry flavor, this homemade version is refreshing, nostalgic, and perfect for scooping on hot days
Ingredients
- 1 lb fresh strawberries hulled and chopped
- ¾ cup granulated sugar divided
- 2 teaspoons lemon juice
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Macerate the strawberries: In a bowl, combine chopped strawberries with ¼ cup of the sugar and lemon juice. Let sit for 15–20 minutes, then mash slightly or pulse in a blender to your preferred consistency (smooth or slightly chunky). Set aside.
- Make the ice cream base: In a medium saucepan, combine remaining ½ cup sugar, milk, and salt. Warm over medium heat, stirring until sugar dissolves (do not boil). Remove from heat. Stir in heavy cream and vanilla extract.
- Combine and chill: Stir the strawberry mixture into the cream base. Cover and refrigerate the mixture for at least 4 hours or overnight until thoroughly chilled.
- Churn: Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes) until thick and soft-serve consistency.
- Freeze: Transfer to an airtight container and freeze for 2–4 hours until firm.
- Serve: Scoop and enjoy with fresh strawberries or a drizzle of chocolate sauce.
Notes
- For extra richness, use all heavy cream and skip the milk.
- No ice cream maker? Pour mixture into a loaf pan and stir every 30 minutes for 2–3 hours as it freezes.
- Fold in chopped white chocolate or crushed graham crackers for a twist.
- Best eaten within 1 week for optimal freshness and texture.