For the longest time, I hated strawberry ice cream. The ones I tried had an unnatural pink hue and tasted really artificial. One hot summer’s day, my friend Suzanne scooped me some of her homemade strawberry ice cream made from fresh strawberries. I’ll never forget just how delicious it was and I became an instant convert.
I had no idea how easy the ice cream was to make until Suzanne gave me her recipe. It’s fresh, sweet and has the right hint of tanginess to lift the flavor up. The best part of this recipe is that you can freeze summer strawberries and make this ice cream any other time of the year.
Strawberry Ice Cream Recipe
Makes 1 quart
- ½ cup milk
- ¾ to 1 cup sugar (to your taste)
- 2 cups strawberries, cut into smaller pieces
- 2 ½ cups heavy cream
- 2 tsp vanilla essence
Blend the milk and sugar first to incorporate the sugar. Then add strawberries in the blender. Blend to completely dissolve the strawberries or leave some chunkier pieces.
Stir in cream and vanilla essence. Chill 4 hours to overnight before adding to ice cream maker. Follow your ice cream maker instructions and then chill the churned mixture overnight to let it set.