With the help of an ice cream maker, your own frozen desserts are easily within reach. Once you realize how easy it is to make ice cream, you'll be making customized ice cream flavors all on your own.
juice of ½ lemon
Combine the heavy cream, milk, two thirds of the sugar (just reserve a couple of tablespoons), vanilla extract and salt in a medium saucepan. Bring to a simmer and stir until the sugar has dissolved. Remove the pan from the heat.
Combine two thirds of the strawberries, lemon juice and the remaining sugar in a blender or food processor and blend together until smooth. Transfer the puréed strawberries to a bowl. Then, pulse the remaining strawberries into coarse pieces and add them to the purée. Combine the strawberries with the cream mixture and stir until smooth. Refrigerate and cool completely for at least 4 hours or overnight. If you don’t want to wait until tomorrow to make the ice cream, cool the ice cream base in a bowl resting in an ice bath and stir often to cool it quickly.
When the mixture has completely cooled, pour it into an ice cream maker. Churn the mixture according to the manufacturer’s instructions.
Serve soft serve style or transfer to a container and freeze for at least 2 hours for a harder, scoopable texture.
Strawberry Ice Cream
Amount Per Serving
Calories 230Calories from Fat 153
% Daily Value*
Saturated Fat 11g55%
Vitamin A 687IU14%
Vitamin C 34mg41%
* Percent Daily Values are based on a 2000 calorie diet.