Strawberry Ice Cream

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Strawberry Ice Cream has always been one of my ice cream variations. It’s no secret that I love ice cream, especially on a warm summer evening. This version has a light tanginess from the inclusion of lemon juice and I like to bump it up with lemon zest as well. If you’re lucky enough to live near a roadside strawberry stand, by all means, use those warm, fresh berries. And while you’re there, pick up some extras for margaritas or daiquiris.

This recipe is great as is, but you can leave out the lemon or change the type of berry. I’ve also had some fun with adding the berries at different stages which changes the texture a bit. It’s also adaptable for other inclusions like a ribbon of thinned jam or thick berry syrup added at the very end.

When the mix is fresh from the ice cream freezer it’s a soft, milkshake consistency and great to have right away but I prefer letting it set up for a couple hours so it’s a little more firm. If you freezer the ice cream before starting dinner and let it freeze for a couple of hours it’s perfection. It will also hold for a number of weeks. Be sure to cover the surface with some plastic wrap and store in an air tight container. I stashed this recent batch in our auxiliary freezer and it was forgotten for a few weeks. Luckily, it was in an airtight container so it was still great for an unplanned mid-week treat.

Strawberry Ice Cream

Ben & Jerry’s Homemade Ice Cream & Dessert Book

Strawberry Ice Cream is so refreshing and delightful. What's better on a hot summer night? Use fresh strawberries if possible, and be sure to let them sit in the sugar to release their juicy magic.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Refrigerate strawberries for 1 hour prior 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 8

Equipment

• Ice Cream Freezer

Ingredients

  

• 2 large Eggs you can skip the eggs if you prefer
• ¾ cup Sugar
• 2 cups Heavy or whipping cream
• 1 cup Whole milk or half-and-half
• ½ tsp vanilla
• ¼ tsp salt
• 1 pint Fresh strawberries hulled and sliced
• ⅓ cup Sugar for strawberries
• Juice of 1/2 lemon zest too if you love a lemony tang

Instructions

 

• Combine the strawberries, sugar, and lemon juice in a mixing bowl. Cover and refrigerate for at least 1 hour.
• Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes.
• Whisk in sugar, a little at a time, then continue whisking until completely blended and light in color, about 1 minute.
• Pour in the cream and milk, whisk to blend.
• Mash the strawberries to a chunky puree and stir into the cream mixture. *
• Transfer the mixture to an ice cream maker and freeze according to the freezer instructions.

Notes

*For a chunkier ice cream, drain the juice from the strawberries and add to cream just before transferring to the ice cream freezer.  OR, if your freezer has an open top (like the KitchenAid attachment) you can add the strawberries as the ice cream mixture is freezing.

**I love our KitchenAid Ice Cream Maker attachment, we store it in the freezer so it’s ready to go whenever the ice cream itch strikes!

Keyword Fruit, Ice Cream, recipe, Treats