Description
This creamy strawberry ice cream features fresh strawberry chunks folded into a luscious homemade base, offering a refreshing and naturally sweet summer dessert that’s easy to prepare with an ice cream maker.
Ingredients
Scale
Strawberries
- 2 cups fresh strawberries, hulled and chopped
- 1 tablespoon lemon juice
- Additional fresh strawberry chunks (optional, for garnish)
Ice Cream Base
- ¾ cup granulated sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Macerate Strawberries: In a medium bowl, combine the chopped strawberries with ¼ cup of the sugar and lemon juice. Let them sit for 20 minutes to release their juices, then mash slightly with a fork to enhance the flavor and texture.
- Prepare Ice Cream Base: In a separate bowl, whisk together the remaining ½ cup sugar, heavy cream, whole milk, vanilla extract, and a pinch of salt until the sugar is completely dissolved and the mixture is smooth.
- Combine Mixtures: Stir the macerated strawberries and their juices into the ice cream base. Cover the bowl and refrigerate for at least 2 hours or overnight to ensure the mixture is thoroughly chilled.
- Churn Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually for 20 to 25 minutes, until it reaches a thick, creamy consistency.
- Add Fresh Chunks: In the last 5 minutes of churning, gently add a few extra fresh strawberry chunks if desired for added texture and bursts of fruitiness.
- Freeze Until Set: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, allowing the ice cream to fully set before serving.
Notes
- For a smoother texture, blend the strawberries before adding them to the ice cream base.
- If fresh strawberries are unavailable, frozen strawberries can be used; simply thaw and drain them thoroughly before macerating.
- Be sure to chill the mixture well before churning to ensure optimal ice cream texture.
