A few weeks ago, Louisiana strawberries started showing up at my farmer’s market. Every year I buy a whole flat (sometimes even two). In my opinion, Louisiana strawberries are the best and I always panic that I won’t have enough to get me through until next spring when I can stock up again.
I like to freeze my strawberries by washing them, letting them dry, removing the hull, and then laying them out on single layer on a cookie sheet. Usually within 24 hours or less, they are frozen and I can dole them out into pint-sized portions in a vacuum seal bag.
Not long after I put up my latest stash, I started craving strawberry ice cream. I mean literally, it was just about all I could think about. I finally decided to just give in one night after work and make my own. The Husband thought I was nuts. It was probably eight o’clock at night before I got started and believe me I was exhausted from working all day. But I HAD TO have it RIGHT THEN. Forty-five minutes later I had a bowl of soft serve homemade ice cream sitting in my hand and let me tell you it was probably the best bowl of strawberry ice cream I have ever eaten.
This recipe is super simple. It doesn’t involve making a custard, which can take more time. It was just a matter of mixing together some cream and sugar and throwing it in the ice cream maker. I store my freezer bowl in the bottom of my deep freezer to ensure that I am ready to go should the mood strike me.
This recipe was included in DailyBuzz Food’s Top Nine: We All Scream for Ice Cream! on May 20, 2013.
Fresh Strawberry Ice Cream
- 3 cups fresh or frozen strawberries, stemmed and sliced
- 4 tablespoons freshly squeezed lemon juice
- 1-1/2 cup sugar, divided
- 1-1/4 cups whole milk
- 2-3/4 cups heavy cream
- 1-1/2 teaspoons pure vanilla extract
- In a small bowl, combine the strawberries with the lemon juice and ½ cup of the sugar. Stir until combined and set aside for at least two hours. Strain the strawberries through a colander and reserve the juice. If you like big chunks of strawberries in your ice cream, set aside half of the strawberry mixture.
- In a medium mixing bowl, whisk together milk and remaining sugar just until sugar is dissolved.
- Add the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.
- Pour mixture into a prepared ice cream maker. Turn the machine on and allow the mixture to process about 25 – 30 minutes until ice cream is thick and resembles soft serve. About five minutes before mixing is completed, add the remaining strawberries.
- You can eat the ice cream at this point. However, if you would like a firmer consistency, transfer the ice cream to an airtight freezer container and freeze for about two hours.