Fresh Strawberry Ice Cream
Fresh, creamy seasonal strawberry ice cream screams summer. Use this recipe to adapt to any seasonal berry or soft fruit. Fill a cone or prepare and refined and composed dessert. Either way, you enjoy this ice cream so much it won't even have time to melt. This recipe is designed for use in a 2-Qt ice cream maker. Serves 6-10. Enjoy!
- 3 cups fresh, ripe strawberries, sliced
- 4 tablespoons freshly squeezed lemon juice
- 1 ¼ cups sugar, divided
- 1 ½ cup whole milk or coconut milk
- 2 ¾ cups heavy cream
- 1 ½ teaspoons pure vanilla extract or paste
- Fresh mint or basil leaves optional
- In a small bowl, combine strawberries with lemon juice and ¼ cup sugar.
- Stir gently and allow berries to macerate in the juices for about 2 hours.
- Strain the berries, reserving the juices
- Mash or pureé half the berries.
- In a medium bowl, use a hand mixer on low speed to combine milk and remaining sugar until dissolved, about 1 to 2 minutes.
- Stir in reserved strawberry juice, mashed strawberries, and vanilla.
- Turn on ice cream machine; slowly pour the mixture into freezer bowl.
- Allow to mix until thickened, about 20 to 25 minutes.
- Five minutes before mixing is completed, add the reserved slice strawberries and let mix in completely.
- The ice cream will have a soft and creamy texture; if a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
- Remove from freezer about 10-15 minutes before serving.
- Serve with julienned mint or basil leaves.