Strawberry season is in full swing here in Florida. I’ve spent a few weekends at Pappy’s Pick Your Own Strawberry Patch loading up on fresh strawberries for pie, jam, and jelly making. I reserved a few cups of strawberries to make fresh strawberry ice cream.
The strawberries were nearly over ripe. We had to work quickly to keep them from turning into mush before we could use them. I recruited my 3-year-old grandson, Dominic, to help make the ice cream. I’m not brave enough to let him help me make jam or jelly.
Dominic loves to cook. He also loves to sample while he’s cooking. He probably consumed a cup of ice cream while it was still churning. While we were mixing the milk, sugar, and strawberry juice, we probably lost another half cup or more to cabinet and counter and floor splatter.
Maybe next weekend, we’ll pick more strawberries. I’m in the mood for strawberry sherbet or sorbet. I should have the splatter cleaned up by then.
Fresh Strawberry Ice Cream Recipe
- 3 cups fresh ripe strawberries stemmed and sliced
- 4 tablespoons freshly squeezed lemon juice
- 1½ cups sugar divided
- 1½ cups whole milk
- 2¾ cups heavy cream
- 1½ teaspoons pure vanilla extract
- In a small bowl, combine the strawberries with the lemon juice and ½ cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
- In a medium mixing bowl, use a hand mixer on low-speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
I use a Cuisinart ICE-30BC series 2Q Frozen Yogurt, Sorbet & Ice Cream Maker when I make ice cream or gelato. This particular recipe is included in the Cuisinart recipe booklet (page 3) that came with the product. I found that the ice cream freezes faster while it churns if the freezer bowl was in the freezer for at least 48 hours before making ice cream.