Hey everyone, Austin Carter here from Beyond the Bayou Blog. Today, I’m thrilled to share my recipe for homemade Strawberry Ice Cream. This treat brings back memories of summer afternoons at my grandma’s house in Louisiana. She had a small strawberry patch in her backyard, and we’d spend hours picking berries, eating as many as we put in our baskets.
Then, we’d head to the kitchen to make ice cream using her old hand-crank machine. It was hard work, but the reward was so worth it. Now, I’ve updated her recipe to use modern kitchen tools, but the fresh, sweet flavor remains the same. This ice cream is perfect for hot summer days, family gatherings, or anytime you need a taste of nostalgia.
It’s creamy, bursting with real strawberry flavor, and surprisingly easy to make. So grab some fresh strawberries, and let’s create a delicious dessert that’ll transport you right to those lazy summer days. Try more such amazing strawberry recipes like Strawberry Pound Cake and Strawberry Daiquiri.
Strawberry Ice Cream Recipe
Equipment
- Medium bowl
- Whisk or spoon for stirring
- Ice Cream Maker
- Airtight, freezer-safe container
Ingredients
- 3 cups 16 ounces strawberries, hulled and sliced or diced
- 4 tablespoons lemon juice
- 1 1/2 cups granulated sugar
- 1 1/2 cups whole milk
- 2 3/4 cups heavy cream
- 2 teaspoons vanilla extract
- A few drops red food coloring optional
Instructions
- Combine strawberries, lemon juice, and sugar in a bowl. Let sit for 2 hours to release juices, then strain and reserve juices.
- Mash or puree half of the strawberries; refrigerate the other half.
- Mix whole milk and sugar until dissolved in a separate bowl.
- Stir in heavy cream, reserved strawberry juice, mashed strawberries, and vanilla extract.
- Optional: Add red food coloring for a deeper pink hue.
- Churn mixture in ice cream maker for 20-25 minutes.
- Add reserved sliced strawberries 5 minutes before churning ends; mix well.
- Transfer to freezer-safe container, freeze for at least 2 hours before serving.
Nutrition
Tips that You Must Be Mindful About!
- Freeze Your Bowl: Unless using a compressor ice cream maker, freeze the bowl for 6 to 24 hours until you hear no liquid when shaking. Keep it stored in the freezer to be always ready.
- Macerate Strawberries: Combine strawberries with sugar and lemon juice at least 2 hours ahead. This allows them to release sweet juices for better flavor.
- Ensure Sufficient Fat: Creaminess comes from milk fat. Use whole milk and heavy cream rather than lower-fat options like half and half.
- Use Cold Ingredients: Chill all ingredients beforehand, including fresh strawberries, to minimize churning time and prevent ice crystal formation.
- Avoid Refreezing: Freeze ice cream in smaller portions to prevent ice crystals from forming when thawed and refrozen.
- Choose Fresh Strawberries: Opt for fresh, quality strawberries. Hull, wash, and pat them dry before chopping. Frozen strawberries are a good alternative if fresh ones aren’t available.
- Whip Well for Texture: Whip the mixture thoroughly in the second round to double its volume and achieve a smooth texture.
- Mash Strawberries for Chunky Texture: For larger strawberry chunks, mash them with sugar before adding them to the custard base. This method reduces icy bits in the ice cream compared to adding sliced strawberries directly.
What to Serve with Strawberry Ice Cream?
