Homemade Strawberry Ice Cream

Ingredients

• 2 cup fresh strawberries (hulled and finely chopped or puréed)
• 0.75 cup granulated sugar
• 2 cup heavy cream (well chilled)
• 1 cup whole milk (chilled)
• 1 tsp vanilla extract
• fine salt (small pinch, optional)

Steps

1. 1

   Hull the strawberries and chop or purée them until mostly smooth, leaving a few small pieces if you prefer a fruitier texture.

2. 2

   Place the strawberries in a bowl and stir in the sugar. Let the mixture stand for about 10 minutes, until the berries become juicy and the sugar begins to dissolve.

3. 3

   Add the chilled heavy cream, whole milk, vanilla extract, and optional pinch of salt. Stir until evenly combined.

4. 4

   Pour the mixture into an ice-cream maker and churn according to the manufacturer's instructions, usually until thick and softly set.

5. 5

   Transfer the churned ice cream to a freezer-safe container. Press parchment or plastic wrap directly against the surface to reduce ice crystals.

6. 6

   Freeze for at least 4 hours, or until firm enough to scoop. Let it stand at room temperature for 5 to 10 minutes before serving.

Notes

The provided source contained only a title and no visible recipe, transcript, measurements, or preparation details. This recipe is therefore a general reconstruction and may not match the creator's exact method. For a no-churn version, whip the heavy cream separately until soft peaks form, fold it into the sweetened strawberry-milk mixture, and freeze until firm.

Nutrition per serving

• dessert
• ice cream
• strawberry
• frozen dessert
• vegetarian
• gluten-free
• no-bake
• summer