Homemade Strawberry Ice Cream

INGREDIENTS:

1 pound (about 450g) fresh strawberries, hulled and sliced

3/4 cup (150g) granulated sugar, divided

2 cups (480ml) heavy cream

1 cup (240ml) whole milk

1 teaspoon vanilla extract

A pinch of salt

DIRECTIONS:

Prep the Strawberries:

Macerate the Strawberries: In a bowl, combine the sliced strawberries with 1/4 cup (50g) of the sugar. Stir gently to mix. Let them sit for about 20-30 minutes. This process helps the strawberries release their natural juices, enhancing their flavor.

Puree the Strawberries: After macerating, use a blender or food processor to puree the strawberries and their juices. You can leave some chunks for texture if you like.

Make the Ice Cream Base:

Mix Milk and Sugar: In a large mixing bowl, whisk together the remaining 1/2 cup (100g) sugar, milk, and a pinch of salt until the sugar is completely dissolved.

Add Heavy Cream and Vanilla: Stir in the heavy cream and vanilla extract into the milk mixture until well combined.

Combine with Strawberry Puree: Fold the strawberry puree into the cream mixture until just combined. You should have a pretty pink mixture at this point.

Freeze the Ice Cream:

Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until it’s completely chilled. This step is crucial for a smooth texture.

Freeze Without an Ice Cream Maker (If you have an ice cream maker, follow its instructions at this point):

Pour the chilled mixture into a shallow, freezer-safe container. The shallower the container, the faster it will freeze.

Place the container in the freezer. After about 45 minutes, check on it. Once the edges start to freeze, stir vigorously with a fork or whisk to break up any frozen sections. Return to the freezer.

Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. Repeat this process for about 2-3 hours, or until the ice cream is frozen and creamy.

Serve:

Enjoy Your Ice Cream: Once the ice cream is frozen to your liking, serve it immediately for a soft-serve texture, or let it freeze for a few more hours for a firmer consistency. Scoop into bowls or cones and enjoy your homemade strawberry ice cream!