Description
This creamy strawberry ice cream combines fresh, macerated strawberries with a rich, smooth ice cream base for a delightful, homemade frozen treat. The fresh chunks of strawberry provide a burst of fruity texture throughout the luscious cream, making it a perfect dessert to enjoy on warm days or any time you crave a sweet indulgence.
Ingredients
Scale
Strawberries
- 1 ½ cups fresh strawberries, hulled and diced
- 1 tablespoon granulated sugar (for the strawberries)
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar (for the ice cream base)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Strawberries: In a small bowl, toss the diced strawberries with 1 tablespoon of granulated sugar. Let them sit for about 15-20 minutes to macerate, which helps release their juices and intensify their flavor.
- Make the Ice Cream Base: In a medium bowl, whisk together the heavy cream, whole milk, ¾ cup of sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved and the mixture is smooth.
- Puree the Strawberries: After the strawberries have macerated, use a blender or food processor to puree them, being careful to leave a few chunks for added texture. Adjust chunkiness based on your preference.
- Combine the Strawberry Puree with the Base: Stir the strawberry puree into the ice cream base. For extra strawberry texture, add any remaining chunks to the mixture.
- Churn the Ice Cream: Pour the combined mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually around 20-25 minutes, until the mixture thickens and becomes creamy.
- Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until it hardens to your desired consistency.
- Serve: Scoop and serve the creamy strawberry ice cream with fresh strawberry chunks. Enjoy this refreshing and fruity homemade dessert!
Notes
- For best results, use ripe, fresh strawberries to maximize sweetness and flavor.
- You can adjust the sugar amount to taste, especially if your strawberries are naturally very sweet.
- Allow the ice cream to soften slightly at room temperature before scooping for easier serving.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container, stirring every 30 minutes to break up ice crystals until smooth and creamy.
- Store leftovers in a tightly sealed container to prevent ice crystals and preserve flavor.
