Strawberry Ice Cream
A simple and delicious homemade strawberry ice cream made with fresh strawberries, cream, and no eggs.
Equipment
- Ice Cream Maker
- Blender or Food Processor
- Mixing Bowl
Ingredients
- 2 cups chopped fresh strawberries
- 1 cup sugar divided
- 2 cups heavy cream
- 1 cup whole milk
- 0.5 tsp vanilla extract
- a dash salt
Instructions
- Freeze the ice cream maker bowl overnight to ensure it's cold enough to churn the mixture.
- Combine chopped strawberries with 0.5 cup of sugar in a medium bowl and let sit for 15 minutes to release juices.
- Blend the strawberries until smooth using a blender or food processor.
- In a large mixing bowl, combine the strawberry puree, heavy cream, whole milk, remaining sugar, vanilla extract, and salt. Stir gently to mix.
- Pour the mixture into the chilled ice cream maker bowl and churn according to the manufacturer's instructions (about 30 minutes).
- For soft serve, serve immediately. For firmer ice cream, transfer to a loaf pan or airtight container, cover, and freeze for at least 6 hours.
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Notes
Store any leftover ice cream in an airtight container in the freezer. Best consumed within 1-2 weeks for optimal freshness.