In the Kitchen: Strawberry Ice Cream

The grocery store was running a great sale on strawberries and we were out of ice cream, so I thought I’d try to put a strawberry ice cream recipe together! It turned out wonderful – so creamy, so sweet – really perfect. Maybe even the best strawberry ice cream I’ve had! I love making ice cream from scratch, especially when there are no eggs! This recipe is completely egg-free and easy to make. Here’s how…

What you need:

1 C whole milk
1-1/4 C sugar (divided)
1/4 tsp salt
2 C heavy cream
30 or so medium-sized strawberries (a little more than a pound!)

In a mixing bowl, combine milk, 3/4 C sugar, and salt. Mix on a medium speed for a few minutes, until frothy. Add the cream and stir to combine. Transfer to a covered container and chill in the refrigerator for 4 hours or so. In the meantime, throw the strawberries and the remaining 1/2 C of sugar in a food processor. Blend until combined. Transfer to a covered container and chill. Last but not least, make sure your ice cream maker is clean and ready to go.

Once you’re ready to make the ice cream, grab the cream mixture out of the fridge and put it in your ice cream maker. Let it spin for about 40 minutes by itself. The longer it spins, the thicker it’ll be. After it has churned for awhile, gradually add the strawberry mixture. Let it all mix together for a bit until it thickens up. Eat some right away, of course. Then, transfer the rest to a covered container and freeze! 


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