Velvety Strawberry Ice Cream
Fresh strawberries are the star of this homemade ice cream, blended into a rich cream base that freezes to a smooth, scoopable consistency. Ripe, in-season berries give the best color and flavor. Active prep takes about 20 minutes, with several hours needed for churning and freezing.
Equipment
- Ice Cream Maker
- Blender
- Mixing Bowls
- Fine mesh strainer
Ingredients
- 1 pound fresh strawberries washed, hulled, and sliced
- ¾ cup granulated sugar organic preferred
- 2 cups heavy cream chilled
- 1 cup whole milk
- 1 teaspoon vanilla extract pure
- ⅛ teaspoon salt to enhance flavor
Instructions
- In a blender, purée the strawberries until smooth. Strain through a fine-mesh strainer into a mixing bowl to remove seeds, ensuring a smooth texture.
- Add the granulated sugar to the strawberry purée and stir thoroughly until the sugar dissolves.
- In a separate bowl, mix together heavy cream, milk, vanilla extract, and a pinch of salt. Whisk until well-combined.
- Combine the cream mixture with the strawberry purée, and stir gently to integrate the flavors.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
- Transfer the churned ice cream to an airtight container, cover, and freeze for at least 4 hours or until firm.
Notes
- To deepen the strawberry flavor, roast the strawberries at 350°F (175°C) for 20 minutes before pureeing.
- For a nutty twist, add a swirl of roasted almond shards before the final freeze.
Nutrition
Calories: 312kcalCarbohydrates: 26gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 71mgSodium: 65mgPotassium: 190mgFiber: 1gSugar: 25gVitamin A: 931IUVitamin C: 34mgCalcium: 86mgIron: 0.3mg
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