Growing up, I despised strawberry ice cream. I always associated it with the artifically coloured pink ice cream that didn’t even taste like strawberries. Whenever there was a tub of neapolitan ice cream, I would help myself to the chocolate and vanilla ice cream and go to great lengths to avoid getting even a speck of the strawberry flavour. My attitude towards strawberry ice cream changed about a year ago when I finally convinced myself to try a bit of strawberry ice cream (with real strawberry chunks!) from an ice cream parlour, and have been looking for a recipe to make this at home ever since! This strawberry ice cream is really good. It’s not tinted pink like in most store-bought brands, although I guess you could probably add a bit of food colouring if you’d like to change that. Either way, I’m happy to be able to make real, creamy, delicious strawberry ice cream (with no artificial ingredients) at home! I will be posting a fun cupcake recipe that involves using this strawberry ice cream, so keep an eye out for that soon!
Strawberry Ice Cream
2 cups fresh ripe strawberries, stemmed and sliced
3 tbsp. freshly squeezed lemon juice
1 cup sugar, divided
1 cup whole milk*
2 cups heavy cream*
1 tsp. vanilla extract
Combine the strawberries with the lemon juice and 1/3 cup of sugar; stir gently and allow the strawberries to macerate in the juices for 2 hours.
In another bowl, use a hand mixer to combine the milk and granulated sugar until the sugar is dissolved. Stir in the heavy cream, the vanilla and any accumulated juices from the strawberries.
Turn on your ice cream maker and pour the mixture into the frozen bowl. Let mix until thickened, about 25-30 minutes. Add the sliced strawberries during the last 5 minutes of freezing. Ice cream will be soft at this point. For a firmer ice cream, transfer to an airtight container and store in freezer until it has reached your desired consistency.
* Instead of using 1 cup whole milk and 2 cups heavy cream, I used 2 cups half & half and 1 cup heavy cream total!