★Ingredients:
3/4 cup granulated sugar, divided
2 cups fresh strawberries, hulled and chopped
1 ★ 1/2 cups heavy cream
1 tsp vanilla extract
1 cup whole milk
1 tbsp lemon juice (optional, to enhance strawberry flavor)
“.Pinch of salt
★Instructions
- Prepare the Strawberries*
- In a medium bowl, combine the chopped strawberries with 1/4 cup of sugar.
- Let the mixture sit for about 15-20 minutes, allowing the strawberries to release their juices.
- Using a fork or a blender, mash the strawberries until you reach your desired consistency (smooth or slightly chunky). Set aside.
- Make the Ice Cream Base*
- In a large mixing bowl, whisk together the remaining 1/2 cup of sugar, heavy cream, whole milk, vanilla extract, and a pinch of salt until the sugar is completely dissolved.
- Combine*
- Stir the mashed strawberries (and their juices) into the ice cream base.
- Add lemon juice if using, for a brighter flavor.
- Chill*
- Cover the mixture and refrigerate for at least 2-4 hours, or until thoroughly chilled. For best results, chill overnight.
- Churn*
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.
- Freeze*
- Transfer the churned ice cream into an airtight container. Press a piece of plastic wrap or parchment paper directly on the surface of the ice cream to prevent ice crystals from forming.
- Freeze for at least 4 hours or until firm.
- Serve*
- Scoop the creamy strawberry ice cream into bowls or cones and enjoy!
Tips*
- If you prefer a smoother ice cream, strain the strawberry mixture before adding it to the base to remove seeds.
- To add a bit of texture, you can reserve some of the chopped strawberries and fold them into the ice cream after churning.
Enjoy!!