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.
Notes
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.
