Strawberry Ice Cream
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.
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!