Strawberry Ice Cream
Satisfy your sweet tooth with this delectable strawberry ice cream recipe. Rich and creamy, this treat bursts with the fresh flavor of ripe strawberries, making it an ideal dessert for warm days. Whether enjoyed in a cone or a bowl, this homemade ice cream will have you dreaming of summer with every spoonful.
Ingredients
– 2 cups fresh strawberries, hulled and sliced
– 1 cup heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 teaspoon vanilla extract
– A pinch of salt
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 15 minutes, and the chilling time is about 4 hours.
Nutritional Value
Each serving (1/2 cup) contains approximately 200 calories, 12g fat, 20g carbohydrates, and 3g protein. This is calculated based on one serving for one person.
Step-by-Step Cooking Process
1. Wash and hull the strawberries, then slice them.
2. In a bowl, mash the strawberries with a fork to release their juices.
3. In a separate bowl, whisk together the heavy cream, milk, sugar, vanilla extract, and salt until the sugar is dissolved.
4. Add the mashed strawberries to the cream mixture and stir well.
5. Pour the mixture into an ice cream maker.
6. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Transfer the ice cream to an airtight container.
8. Freeze for at least 4 hours or until firm.
9. Before serving, let it sit at room temperature for a few minutes to soften.
10. Scoop and enjoy!
Alternative Ingredients
You can substitute heavy cream with coconut cream for a dairy-free version. Additionally, if strawberries are out of season, frozen strawberries can be used, but make sure to thaw and drain excess moisture before mashing.
Serving and Pairings
Serve this strawberry ice cream in cones or bowls. It pairs beautifully with chocolate sauce, fresh mint leaves, or a sprinkle of chopped nuts for added texture.
Storage and Reheating
Store the strawberry ice cream in an airtight container in the freezer for up to two weeks. To soften, remove from the freezer and let it sit at room temperature for 5-10 minutes before scooping. Freezing is recommended for maintaining texture.
Cooking Mistakes
– Avoid using too much sugar, as it can affect the texture.
– Ensure the mixture is well-chilled before churning.
– Don’t over-churn; stop when it’s creamy and soft.
– Use ripe strawberries for the best flavor.
– If using an ice cream maker, follow the instructions carefully.
Helpful Tips
– For a creamier texture, use an immersion blender to mix ingredients.
– Add lemon juice for a tangy twist.
– Experiment with mix-ins like chocolate chips or crushed cookies.
– Ensure all ingredients are cold for better consistency.
– Serve with fresh strawberries on top for decoration.
FAQs
How can I make this ice cream dairy-free?
You can replace the heavy cream and milk with coconut cream and almond milk. This still provides a creamy texture while being dairy-free.
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used. Just thaw them first and drain any excess liquid before mashing for the best flavor and texture.
How long does homemade ice cream last?
Homemade strawberry ice cream can last up to two weeks in the freezer if stored properly in an airtight container.
Can I add other fruits to this recipe?
Absolutely! You can mix in or substitute other fruits like raspberries or blueberries for a delicious twist on the classic strawberry flavor.
What should I do if my ice cream is too hard?
If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping. You can also add a little milk and re-churn to soften it.
Conclusion
This strawberry ice cream recipe is a delightful way to enjoy fresh fruit in a refreshing dessert. Simple to make and utterly delicious, it’s sure to become a favorite in your summer repertoire. Enjoy this treat with friends and family for a taste of sunshine in every scoop!
Strawberry Ice Cream
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Wash and hull the strawberries, then slice them.
- In a bowl, mash the strawberries with a fork to release their juices.
- In a separate bowl, whisk together the heavy cream, milk, sugar, vanilla extract, and salt until the sugar is dissolved.
- Add the mashed strawberries to the cream mixture and stir well.
- Pour the mixture into an ice cream maker.
- Churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container.
- Freeze for at least 4 hours or until firm.
- Before serving, let it sit at room temperature for a few minutes to soften.
- Scoop and enjoy!
