Key Ingredients for Homemade Strawberry Ice Cream
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar (plus more to taste)
- 1 tablespoon lemon juice
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
How to Make Homemade Strawberry Ice Cream
Get ready for a truly satisfying experience with this incredibly simple Homemade Strawberry Ice Cream. In under 30 minutes of active prep time, you’ll create a luscious, creamy, and intensely fruity dessert that will have everyone asking for seconds. The magic lies in the fresh strawberries, creating a natural sweetness and vibrant color that’s simply irresistible.
Step-by-Step Instructions
1. Prepare the Strawberry Swirl:
In a medium bowl, combine the sliced fresh strawberries with 1/2 cup of granulated sugar and the tablespoon of lemon juice. Stir well to coat the strawberries. Let this mixture sit at room temperature for about 20-30 minutes, allowing the strawberries to release their juices and soften. You can mash them slightly with a fork if you prefer smaller pieces in your ice cream, or leave them as is for chunkier texture.
2. Chill the Ice Cream Maker:
If you’re using an ice cream maker with a frozen bowl, ensure it has been in the freezer for at least 24 hours prior to making your ice cream. This is crucial for achieving the right freezing temperature. If you have a compressor ice cream maker, you can skip this step.
3. Make the Ice Cream Base:
In a separate large bowl, whisk together the heavy whipping cream, whole milk, 3/4 cup granulated sugar, vanilla extract, and a pinch of salt. Stir until the sugar is completely dissolved. This mixture forms the creamy foundation of your ice cream.
4. Combine and Chill the Mixture:
Pour the strawberry mixture (including the juices) into the cream and milk base. Stir gently to incorporate. For the smoothest and creamiest ice cream, it’s recommended to chill this base mixture thoroughly in the refrigerator for at least 2 hours, or ideally overnight. This ensures all the flavors meld together and the base is cold enough for efficient churning.
5. Churn the Ice Cream:
Once the base is well-chilled, pour it into your ice cream maker. Follow the manufacturer’s instructions for your specific machine. This typically involves churning for 20-30 minutes, or until the ice cream reaches a soft-serve consistency. The churning process incorporates air and breaks down ice crystals, resulting in a smooth texture.
6. Freeze for Firmness:
Transfer the churned ice cream to an airtight freezer-safe container. For the best texture, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until the ice cream is firm enough to scoop.
Why You’ll Love This Homemade Strawberry Ice Cream
This Homemade Strawberry Ice Cream is a sublime testament to the power of fresh, seasonal ingredients. Its star feature is the burst of authentic strawberry flavor, a vibrant sweetness that whispers of sun-drenched fields, a far cry from the artificial notes often found in store-bought versions. Making it at home is incredibly cost-effective, allowing you to enjoy a premium dessert without the premium price tag, and you have complete control over the quality of ingredients.
Imagine scooping generous portions dusted with a sprinkle of fresh mint or drizzled with a balsamic reduction – delightful additions that elevate this classic even further. It’s a simple pleasure that rivals any artisanal gelato, offering pure, unadulterated joy in every spoonful. So, ditch the grocery store freezer aisle and embrace the delightful journey of creating your own perfect scoop of summer – you won’t regret it, and your taste buds will thank you!
Storing and Reheating Tips
To store your delicious Homemade Strawberry Ice Cream, ensure it is kept in an airtight freezer-safe container. Pressing parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid will help prevent ice crystals from forming and maintain a smoother texture. When stored properly in the freezer, your Homemade Strawberry Ice Cream should stay fresh and enjoyable for up to 2-3 weeks.
While reheating isn’t typically needed for ice cream, if it becomes too hard to scoop, you can let it sit at room temperature for 5-10 minutes to soften slightly. Do not microwave ice cream. Freezing additional batches for future enjoyment is as simple as repeating the process and storing the finished product as described.
Final Thoughts
This Homemade Strawberry Ice Cream is an absolute triumph of simplicity and flavor. We encourage you to gather your ingredients, embrace the joy of a homemade treat, and savor every delightful spoonful of this classic summer delight.
Homemade Strawberry Ice Cream
Ingredients
Equipment
Method
- In a medium bowl, combine the sliced fresh strawberries with 1/2 cup of granulated sugar and the tablespoon of lemon juice. Stir well to coat the strawberries. Let this mixture sit at room temperature for about 20-30 minutes, allowing the strawberries to release their juices and soften. You can mash them slightly with a fork if you prefer smaller pieces in your ice cream, or leave them as is for chunkier texture.2 cups fresh strawberries, 0.5 cup granulated sugar, 1 tablespoon lemon juice
- If you’re using an ice cream maker with a frozen bowl, ensure it has been in the freezer for at least 24 hours prior to making your ice cream. This is crucial for achieving the right freezing temperature. If you have a compressor ice cream maker, you can skip this step.
- In a separate large bowl, whisk together the heavy whipping cream, whole milk, 3/4 cup granulated sugar, vanilla extract, and a pinch of salt. Stir until the sugar is completely dissolved. This mixture forms the creamy foundation of your ice cream.2 cups heavy whipping cream, 1 cup whole milk, 0.75 cup granulated sugar, 1 teaspoon pure vanilla extract, 1 pinch salt
- Pour the strawberry mixture (including the juices) into the cream and milk base. Stir gently to incorporate. For the smoothest and creamiest ice cream, it’s recommended to chill this base mixture thoroughly in the refrigerator for at least 2 hours, or ideally overnight. This ensures all the flavors meld together and the base is cold enough for efficient churning.
- Once the base is well-chilled, pour it into your ice cream maker. Follow the manufacturer’s instructions for your specific machine. This typically involves churning for 20-30 minutes, or until the ice cream reaches a soft-serve consistency. The churning process incorporates air and breaks down ice crystals, resulting in a smooth texture.
- Transfer the churned ice cream to an airtight freezer-safe container. For the best texture, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly and freeze for at least 4-6 hours, or until the ice cream is firm enough to scoop.