Grab those fresh berries, and make this super creamy Strawberry Ice Cream! Perfect on a hot summer day.
Ice Cream all day every day! Yes, I’m a little obsessed with my ice cream maker, no I didn’t get it for free. I paid for it at Target, and it’s amazing. It churns like the old green one from my childhood days. I’m totally not knocking no churn recipes, there is a time and place for those. I’ve made plenty, but nothing beats the creamy texture from churning. See the one I bought from here.
You may have noticed I’ve been on an ice cream kick these days…Blueberry Ice Cream, Rainbow Sherbert, and now Strawberry Ice Cream! See ice cream kick. Right now I have all three in my freezer plus part of an ice cream cake leftover from 4th of July, and I’ll be sharing that asap with y’all. I mean I’ve made an ice cream cake before, but y’all this one is truly an ice cream cake…not just all ice cream in cake form. ha!
Anyway, let’s talk about this homemade strawberry ice cream. It’s creamy and bursting with fresh strawberries. Now, I’m going to just tell y’all like it is, that pink color isn’t real. In fact I was trying to make it red for 4th of July…you know the whole red, white, and blue dessert thing, but I put I don’t know, maybe a teaspoon of red food dye in this, and it turned this color. I wasn’t about to add anymore than that. Kelsie and I decided that we’d leave it as is…all pretty and pink. Which means that you can totally leave that food coloring out!
There are seeds in this ice cream, as you can clearly see from the photos. If you don’t like them, then I’d suggest you puree the berries completely and strain them out. Seeds aren’t hurting anything, and I wanted chunks of strawberries, so I allowed them to stay.
To mash my strawberries up, I washed them up, quartered them, and tossed them into a bowl. I used my handy pastry cutter, which wasn’t the best tool for the job, and mashed away. In hind site, I’d have used a beater from my handheld mixer. The berries kept getting stuck inside the blades(?) of the pastry cutter. You could even use your hands, if you had little kids that wanted to get messy in the kitchen. I for one would never do that. That’s just me though. Your kitchen, your rules! 🙂 My kitchen, my rules. My kids have always been allowed in the kitchen, but I’ve taught them from the start…clean, clean, and clean some more!
Have you made homemade ice cream before? What’s your favorite ice cream flavor?
- 4 C strawberries mashed
- 3 eggs
- 1 1/2 C sugar
- 1/2 tsp salt
- 2 tsp vanilla
- 2 Tbsp lemon juice
- 2 C Whipping cream
- 2 C whole milk
- In a large bowl whisk eggs and the sugar sugar together until light and fluffy. Set aside.
- In a large medium sauce pan, over medium heat, heat the milk and cream together, stirring occasionally until the temperature reaches 140 degrees. Remove from the heat.
- While whisking the egg sugar mix, very slowly add 1/3 of the hot cream/milk mix to the egg/sugar mix. Whisk until blended. Now pour the rest of the cream/milk mix in, and whisk to combine.
- Pour the mixture back into the sauce pan, and heat over medium heat until the mix reaches 175 degrees. (this will kill any bacteria the eggs may have)
- Pour into a bowl, and place in the freezer for about 30 minutes to chill. Do not forget about it! You can totally place in the fridge for a couple of hours instead.
- When the mixture is chilled, mash the berries, lemon juice, vanilla extract, and salt together.
- Pour the strawberry mixture and the cream mixture into your ice cream maker, and freeze according to the manufacture directions.
You do not have to heat the mixture at all, unless you are worried about the raw eggs. It's totally up to you.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 355 Total Fat: 20g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 115mg Sodium: 173mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 1g Sugar: 38g Sugar Alcohols: 0g Protein: 5g