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Homemade Strawberry Ice Cream

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Creamy homemade strawberry ice cream made with fresh, juicy strawberries, rich cream, and a hint of vanilla. Macerating the berries first creates a vibrant strawberry flavor and naturally beautiful pink color.

Ingredients

  • 2 cups fresh strawberries, hulled and chopped
  • 3/4 cup granulated sugar, divided
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Wash and hull the strawberries, then cut them into small pieces.
  2. Place the strawberries in a bowl with 1/4 cup of the granulated sugar and the lemon juice. Stir and let the berries macerate for 20–30 minutes to release their juices.
  3. Mash the strawberries with a fork or potato masher for ice cream with noticeable fruit pieces. For a smoother texture, blend the strawberries to the desired consistency.
  4. In a separate bowl, whisk together the heavy whipping cream, whole milk, remaining 1/2 cup granulated sugar, vanilla extract, and salt until the sugar has mostly dissolved.
  5. Stir the strawberry mixture and all of its juices into the cream mixture until evenly combined.
  6. Cover and refrigerate the ice cream mixture for 1–2 hours, or until thoroughly chilled.
  7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20–30 minutes.
  8. When the ice cream reaches a thick, soft-serve consistency, transfer it to a freezer-safe airtight container.
  9. Cover the surface and freeze for 3–4 hours, or until firm enough to scoop.
  10. Let the ice cream sit at room temperature for 5–10 minutes before serving for easier scooping.

Notes

  • Use ripe, fragrant strawberries for the strongest natural strawberry flavor and color.
  • For Strawberry Cheesecake Ice Cream, add small pieces of cream cheese and crushed graham crackers near the end of churning.
  • Mini chocolate chips or finely chopped dark chocolate can be added during the final few minutes of churning.
  • Raspberries or blueberries can be combined with the strawberries for a mixed berry variation.
  • Crushed shortbread cookies or vanilla wafers can be folded into the churned ice cream before freezing.
  • Frozen strawberries can be used after thawing. Drain excessive liquid before mashing or blending if necessary.
  • Without an ice cream maker, freeze the mixture in a shallow container and stir or whisk vigorously every 30–45 minutes during the first few hours.
  • Store in an airtight freezer-safe container for up to 2 weeks for the best flavor and texture.
  • Press parchment paper or plastic wrap directly against the surface to help reduce ice crystal formation.

Nutrition

Find it online: https://thefamilycooking.com/homemade-strawberry-ice-cream/