Desserts > Frozen Desserts > Ice Cream > Strawberry Ice Cream Recipe
Classic Strawberry Ice Cream
Indulge in the creamy, refreshing taste of homemade strawberry ice cream. This recipe uses fresh strawberries for a vibrant flavor and color, perfect for a summer treat. The recipe is designed to be simple and easily replicated at home, even without specialized equipment.
Ingredients
- 500 g Fresh Strawberries
- 200 g Granulated Sugar
- 500 ml Heavy Cream
- 250 ml Whole Milk
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Juice
Prepare the Strawberries
Begin by washing and hulling the fresh strawberries. Cut them into smaller pieces to facilitate blending. Place the cut strawberries in a saucepan.
Make the Strawberry Mixture
Add 100g of granulated sugar to the strawberries in the saucepan. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices. This process should take about 5 minutes. Remove from heat and let the mixture cool slightly. Once cooled, blend the strawberry mixture until smooth using an immersion blender or regular blender. Stir in the lemon juice. This helps enhance the flavor and preserve the color of the strawberries.
Combine the Dairy
In a separate bowl, whisk together the heavy cream, whole milk, remaining 100g of granulated sugar, and vanilla extract until the sugar is dissolved. Ensure the mixture is well combined but not overly whipped.
Combine Strawberry and Dairy
Gently pour the cooled strawberry mixture into the cream and milk mixture. Stir until everything is thoroughly combined, creating a smooth, pink base for your ice cream.
Chill the Mixture
Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming. Refrigerate for at least 4 hours, or preferably overnight. This step is crucial for achieving a smooth and creamy texture.
Churn the Ice Cream
Pour the chilled strawberry ice cream base into your ice cream maker. Churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, depending on your machine. The ice cream is ready when it has a soft-serve consistency.
Freeze for Firming
Transfer the soft-serve ice cream to an airtight container. Freeze for at least 2-3 hours to allow it to firm up to a scoopable consistency. This step is important for achieving the desired texture of traditional ice cream.
Serving Suggestions
Scoop and serve your homemade strawberry ice cream on its own, or pair it with fresh strawberries, whipped cream, or your favorite toppings. Enjoy!
Nutrition Facts (Estimated per 100g)
Note: These values are approximate and can vary depending on specific ingredients and preparation methods.
Calories: 200-250 kcal
Fat: 12-15g
Saturated Fat: 8-10g
Carbohydrates: 20-25g
Sugar: 18-22g
Protein: 2-3g
Other Important Considerations for Nutrition
This recipe contains significant amounts of sugar and fat. Adjust sugar quantity as needed based on your dietary requirements. Opting for lower fat dairy options might alter the texture slightly. As always, enjoy in moderation as part of a balanced diet.
FAQ
-
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Thaw them slightly before blending and adjust the sugar quantity as frozen strawberries can be sweeter. -
Do I need an ice cream maker?
Yes, an ice cream maker is required for the best texture. Without it, the ice cream may become icy. -
How long does homemade ice cream last?
Homemade ice cream is best consumed within 1-2 weeks for optimal flavor and texture. Store in an airtight container in the freezer. -
Can I add other flavors?
Absolutely! Consider adding a splash of balsamic vinegar to the strawberry mixture for a more complex flavor, or mixing in chocolate chips or chopped nuts after churning.