Ingredients:
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2 cups fresh strawberries, hulled and sliced
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3/4 cup granulated sugar, divided
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1 tablespoon lemon juice
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2 cups heavy cream
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1 cup whole milk
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1 teaspoon pure vanilla extract
Instructions:
1. Prepare the Strawberries:
In a medium bowl, combine the sliced strawberries, 1/4 cup of sugar, and lemon juice. Mix well and let sit for about 15-20 minutes until the strawberries release their juices.
2. Mash the Strawberries:
Use a fork or potato masher to crush the strawberries slightly, leaving some chunks for texture.
3. Make the Ice Cream Base:
In a large bowl, whisk together the remaining 1/2 cup sugar, heavy cream, whole milk, and vanilla extract until the sugar is dissolved.
4. Combine:
Stir the mashed strawberries and their juice into the cream mixture.
5. Chill:
Cover the mixture and refrigerate for at least 2 hours, or overnight, to let the flavors meld and the mixture chill thoroughly.
6. Churn:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
7. Freeze:
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
8. Serve:
Scoop and enjoy your homemade strawberry ice cream!
Tips:
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For a smoother texture, strain the strawberry mixture before adding to the cream base.
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You can add chopped fresh strawberries during the last few minutes of churning for extra fruit chunks.
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If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.