Strawberry Ice Cream
Indulge in the creamy, fruity delight of homemade strawberry ice cream. Perfect for a sweet treat on a warm day!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1 tablespoon lemon juice
- 2 cups fresh strawberries, hulled and sliced
- 1 cup whole milk
- Pinch of salt
- 1 cup granulated sugar, divided
Instructions
- In a medium bowl, combine the sliced strawberries with 1/2 cup of the sugar. Mash the strawberries lightly with a fork or potato masher until they release their juices. Let the mixture sit for at least 30 minutes to macerate.
- In a large mixing bowl, whisk together the remaining 1/2 cup sugar, heavy cream, whole milk, vanilla extract, lemon juice, and a pinch of salt until the sugar is fully dissolved.
- Pour the macerated strawberries and their juices into the cream mixture. Stir until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture is thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until the ice cream has a soft-serve consistency.
- Transfer the churned ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 2 hours, or until the ice cream is firm.
- Scoop the ice cream into bowls and serve immediately, garnished with fresh strawberries if desired.
Nutrition
- Calories: 250
- Sugar: 23g
- Sodium: 50mg
- Fat: 17g
- Saturated Fat: 11g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg