Strawberry Ice Cream

Macerating fresh strawberries with sugar gives this ice cream tons of strawberry flavor. Save the syrup for drinks, cakes, or ice cream topping.

Ingredients

  • 1 lb (450 g) fresh strawberries, cleaned and hulled
  • 3/4 cup (175 mg) sugar, divided
  • 2 cups (500 mg) heavy whipping cream
  • 1 cup (250 mg) whole milk
  • 1 tsp (5 mL) vanilla extract
  • ⅛ tsp (0.5 mL) salt

Directions

  1. Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.

  2. Coarsely chop the strawberries in the Manual Food Processor. Combine the chopped strawberries and ½ cup (125 mL) of the sugar. Cover and refrigerate for 1 hour.

  3. Combine the remaining ingredients in a bowl and whisk until the sugar is dissolved. Place in the refrigerator until ready to use. 

  4. Pour the strawberries into a small colander sitting inside a bowl and strain out the resulting syrup, using a large spoon or spatula to press out as much liquid as possible (save for syrup another use). Add the strawberries to the cream mixture and stir to combine.

  5. Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl.

  6. Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl.

  7. When the Ice Cream Maker stops turning, check for doneness.The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.

Yield:

  • 8  servings

Nutrients per serving:

U.S. Nutrients per serving (½ cup/125 mL): Calories 320, Total Fat 23 g, Saturated Fat 14 g, Cholesterol 85 mg, Sodium 75 mg, Carbohydrate 27 g, Fiber 1 g, Sugars 23 g, Protein 3 g

Cook's Tips:

The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For firmer, more scoopable ice cream, remove the assembled clear lid and cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2-4 hours.

Adding sugar to the strawberries (macerating) helps draw out some of the excess moisture from the berries, and keeps the ice cream smooth and rich. If you’d like to macerate the strawberries ahead of time you can, just be sure not to add the berries to the cream mixture until you’re ready to make the ice cream.
 

 

 

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