
Ingredients:
- 1 pound (about 450g) fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 cups heavy cream (whipping cream)
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
Instructions:
- Prepare the Strawberries:
- Wash the strawberries, remove the green stems (hulls), and cut them in half.
- In a blender or food processor, puree the strawberries until smooth.
- Make the Strawberry Puree:
- Place the pureed strawberries in a saucepan over medium heat.
- Add 1/4 cup of sugar and the lemon juice. Cook the mixture, stirring occasionally until it's slightly thickened, for about 5-7 minutes.
- Remove the strawberry mixture from heat and let it cool to room temperature.
- Prepare the Ice Cream Base:
- In a separate bowl, whisk together the remaining 1/2 cup of sugar, heavy cream, whole milk, and vanilla extract until the sugar is dissolved.
- Combine Strawberry Puree and Cream Mixture:
- Combine the cooled strawberry puree with the cream mixture. Stir well until everything is thoroughly mixed.
- Chill the Mixture:
- Cover the mixture and refrigerate for at least 2 hours, or until it's cold. Chilling overnight is even better as it allows the flavors to meld.
- Churn the Ice Cream:
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20-25 minutes.
- Transfer to a Container:
- Once the ice cream reaches a soft-serve consistency, transfer it to an airtight container.
- Ripen the Ice Cream:
- Place the container in the freezer for at least 4 hours or until the ice cream firms up to your desired consistency.
- Serve and Enjoy:
- Scoop the strawberry ice cream into bowls or cones, and savor your homemade treat. You can also garnish it with fresh strawberries or chocolate shavings if you like.
- Homemade strawberry ice cream is a wonderful way to enjoy the sweet, fruity flavors of fresh strawberries. Make sure to store any leftovers in the freezer, but it's best when enjoyed freshly churned.
Comments
Post a Comment