Homemade Strawberry Ice Cream

Homemade Strawberry Ice Cream

This recipe yields a creamy, refreshing, and intensely flavored strawberry ice cream. It’s a classic for a reason!

Yields: Approximately 1 quart (about 4 servings) Prep time: 20 minutes (plus chilling time for the base) Churning time: 20-30 minutes Freezing time: 2-4 hours (after churning)

Ingredients:

• For the Strawberry Purée:
  • 2 cups (about 1 lb or 450g) fresh ripe strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar (adjust to sweetness of strawberries)
  • 1 tablespoon fresh lemon juice (optional, but enhances strawberry flavor)
• For the Ice Cream Base:
  • 1 1/2 cups (360ml) heavy cream (cold)
  • 1 cup (240ml) whole milk (cold)
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract

Equipment:

• Blender or food processor
• Large bowl
• Whisk
• Ice cream maker (freezer bowl type or compressor type)
• Airtight container for storage

Instructions:

1. Prepare the Strawberry Purée:

1. Macerate Strawberries (Optional but Recommended): In a medium bowl, combine the hulled and sliced strawberries with 1/4 cup granulated sugar and the optional lemon juice. Stir gently to coat the strawberries. Let sit at room temperature for 15-30 minutes. This draws out the strawberry juices and enhances their flavor.
2. Blend: Transfer the macerated strawberries (and any accumulated juices) to a blender or food processor.
3. Purée: Blend until smooth. You can make it completely smooth or leave some small pieces of strawberry for texture, depending on your preference.
4. Strain (Optional for Smoother Texture): For an extra smooth ice cream, you can press the purée through a fine-mesh sieve to remove any tiny seeds. This step is entirely optional.
5. Chill: Cover the strawberry purée and refrigerate until thoroughly chilled, at least 1 hour, or while you prepare the ice cream base.

2. Prepare the Ice Cream Base:

1. Combine Wet Ingredients: In a large bowl, whisk together the cold heavy cream and cold whole milk.
2. Dissolve Sugar and Salt: Add the 3/4 cup granulated sugar and the fine sea salt to the cream mixture. Whisk vigorously for 2-3 minutes, or until the sugar and salt are completely dissolved. You shouldn’t feel any grit when you rub a small amount between your fingers.
3. Add Vanilla: Stir in the pure vanilla extract.

3. Combine and Chill the Ice Cream Mixture:

1. Combine Bases: Pour the chilled strawberry purée into the ice cream base. Whisk until well combined. The mixture will have a beautiful pink color.
2. Chill Thoroughly: Cover the bowl with plastic wrap and refrigerate the ice cream mixture for at least 2-4 hours, or preferably overnight. The colder the mixture is when it goes into the ice cream maker, the better the final texture will be.

4. Churn the Ice Cream:

1. Prepare Ice Cream Maker: Ensure your ice cream maker’s freezer bowl has been frozen for at least 24 hours (or according to manufacturer’s instructions). If you have a compressor ice cream maker, turn it on to pre-chill.
2. Churn: Pour the thoroughly chilled ice cream mixture into your ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-30 minutes. The ice cream will be soft-serve consistency when finished.
3. Add Additional Strawberries (Optional): If you like larger pieces of strawberry in your ice cream, you can gently fold in an additional 1/2 cup of finely diced fresh strawberries during the last 5 minutes of churning.

5. Freeze (Ripen) the Ice Cream:

1. Transfer: Transfer the soft ice cream to an airtight freezer-safe container.
2. Harden: Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Secure the lid.
3. Freeze: Freeze for at least 2-4 hours, or until it reaches your desired scoopable consistency. For best results, freeze overnight.

Tips for Success:

• Use Ripe Strawberries: The flavor of your ice cream largely depends on the quality of your strawberries. Use ripe, fragrant, and sweet strawberries.
• Chill Everything: Make sure your ice cream base and strawberry purée are very cold before churning. This helps the ice cream freeze faster and results in a smoother texture.
• Don’t Overfill: Do not overfill your ice cream maker. The mixture will expand as it churns.
• Adjust Sugar: Taste your strawberries before adding sugar to the purée. If they are very sweet, you might need less sugar.
• Storage: Homemade ice cream is best enjoyed within 1-2 weeks. After that, its texture can start to degrade.
• Serving: For easier scooping, let the ice cream sit at room temperature for 5-10 minutes before serving.

Enjoy your delicious homemade strawberry ice cream!