Growing up Strawberry ice cream wasn’t among my best choices — I had been more of a cookies and candy or mint chocolate chip kind of woman. Strawberry ice cream always appeared to be a bit of let down, it never tasted quite as I expected. Years later, as an adult I tried a few strawberry ice creams by a fancy ice cream store — that permanently changed it for me. It was creamy and tasted like real strawberries!
Naturally, I have a fondness for homemade strawberry ice cream — particularly when strawberries are at their peak. Nothing makes better ice cream than fresh, ripe, bright red berries — but maybe I am biased because I’m a enormous berry person?
One of my Peeves about store bought strawberry ice cream are the enormous icy chunks of berries mixed in — they are impossible to eat and generally aren’t that yummy. Perhaps some people like this, but I favour smaller bits of berries studded throughout my ice cream. To get the right berry textures I like to mash my strawberries versus puree them. It still gives you that stunning pink color and flavor during, but also leaves some tasty bits of berries during — the best of both worlds!
- 1 quart strawberries, hulled and cut in half
- ¾ cup sugar
- 1 tsp lemon juice
- 1 teaspoon vanilla extract
- 1½ cups heavy cream
- 1 cup whole milk
- In a large bowl toss together strawberries, sugar and lemon juice. Using a potato masher or a fork, then smash strawberries into small bits. Cover and set aside for 30-45 minutes, stirring occasionally.
- Stir heavy cream, milk and vanilla to the strawberry mixture. Recover and simmer for two hours or until well chilled.
- Once cooled, pour cream mix into the Bowl of an ice cream maker. Procedure ice cream to manufacturer’s directions. If desired, place in the freezer until firm, about 4-5 hours.