Homemade Strawberry Ice Cream

homemade strawberry ice cream recipeI scream, you scream, we all scream for ice cream!  If you are anything like most American sweet-toothers, you can put a hurting on as big a bowl of ice cream as you can spoon out of the container.  When I was a wee lad, I got to satiate my sweet tooth each summer at a local homemade ice cream event.  It was the pot luck of homemade ice cream.  Strawberry, of course, was one of my favorites.  If you have never experienced the singular pleasure of fresh, home made ice cream, you need to stop what you are doing and make it.  No kidding.  Your life isn't complete until you've savored and slurped such sensational compositions!

And, of course, don't forget that this is just one of many extraordinary recipes available for your enjoyment on StrawberryPlants.org. There are even plenty of other dessert recipes! If you are looking for other culinary uses for your extra strawberries, be sure to see the complete Strawberry Recipes section.

Homemade Strawberry Ice Cream Recipe

As with just about all homemade ice cream recipes, this one is much quicker and easier if you have an ice cream maker/machine.  But, such a fine invention is NOT required.  You will find in the directions below how to make this recipe with or without an ice cream maker.  So, you have no excuse!  Grab the ingredients, and get busy!

P.s., if you like your ice cream smooth, like me, just puree the strawberries.  If you like big chunks in your bowl, slice or halve the berries.  And, if you like smaller chunks, simply chop the strawberries into cubes of your desired size.

Homemade Strawberry Ice Cream Ingredients

Strawberry Component Ingredients

1 pound of strawberries (strawberries can be substituted, conversions here. You can also freeze your own)

1/3 cup of granulated sugar

3 tablespoons of lemon juice

Ice Cream Base Ingredients

2 cups of heavy cream

1 cup of milk

2/3 cup of granulated sugar

1 teaspoon of vanilla extract

Homemade Strawberry Ice Cream Recipe Directions

Wash and hull the strawberries.  Either puree, slice, or cube them depending on your “chunky” preference.  Mix 1/3 cup of sugar and the lemon juice in with the strawberries, then place them in the refrigerator for 2 hours (minimum).

For the ice cream base, dissolve the sugar in the milk.  If you cubed or sliced the strawberries, drain them and add the juice to the milk mixture.  Set the strawberries aside.  Stir in the heavy cream and vanilla, and pour the resultant mixture into your ice cream maker.  Mix it up according to the manufacturers specific instructions for using your ice cream maker.  Set a timer to alert you five minutes before the mixer is finished mixing.  When the timer goes off, add the strawberries to the mix.  If you want to save some for a fresh topping, do so.  Allow the machine to mix for the final five minutes, then serve and enjoy!

If you don't have an ice cream maker…

Follow the instructions above until you reach the step where you would have poured the mixture into the ice cream maker.  Instead, pour the ice cream mixture into a wide, airtight container.  Wide bowls increase the surface area and help your ice cream freeze faster, which helps it have a smoother consistency.  Metal bowls work slightly better than plastic due to the insulating properties of plastic, but either will do.

Chill the ice cream in the refrigerator for at least an hour.  Once it is well-chilled, remove it from the refrigerator and place it in the freezer for 30 minutes.  Following, remove it and beat the ice cream mixture with an electric mixer until it is smooth.  At this point, the edges of your cream should have started to thicken.  Be sure to mix the thickened edges also.  This beating adds air to the mix and breaks ice crystals that have begun to form.  If you don't have an electric mixer, a fork can substitute, but the ice cream will be more icy instead of smooth.

Put the ice cream back into the freezer for another 40 minutes, then beat again with the mixer.  Repeat this cycle of freezing for 40 minutes, then beating with the mixer three full times.  Including the initial 30 minute freeze, this will total 2 and 1/2 hours of freezing time.  After three full cycles, the ice cream should be firm enough to “hold” the strawberry chunks or puree without it sinking directly to the bottom.  If so, add them in and mix so that they are evenly distributed.  At this point, you can choose to either continue this cycle until the ice cream is frozen, or you can just let it freeze the rest of the way without beating it further.  The more you beat it, the smoother and softer the final ice cream will be.  The total freezing time will be around 4-5 hours.

Once it is frozen, eat it slowly!  Otherwise, you'll get a freeze headache that will make you think someone sneaked up on you and jabbed two ice picks behind your eyes.

Additional Notes on this Strawberry Recipe

This homemade strawberry ice cream recipe makes an awesome summer treat for the whole family.  While it takes a bit longer to prepare if you don't have an ice cream machine, it is soooo worth the extra effort even without one.  Plus, just like most of the other Strawberry Recipes, this one can be easily modified. For varied tastes, try adding blueberries, blackberries, or other exotic fruit. Experiment and find what works well for you and your unique taste sensibilities! For those conscious about the amount of refined table sugar they consume, feel free to try organic evaporated cane juice crystals, turbinado, sucanat, honey crystals, brown sugar, or even stevia to give unique and varied accents to this quick strawberry recipe.
Be sure to post a comment about your experience below, and others will benefit from your experiences!


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