Fresh Strawberry Ice Cream

(from kintyre’s recipe box)

For fresh Peach ice cream substitute 3 cups sliced fresh peaches for the strawberries.
Nutrition per 1/2 cup: Calories 275 (58% from fat) carb 28g, protein 2g, fat 18g, saturated fat 11g, cholesterol 67ng, sodium 29mg, calcium 64mg, fiber 1g

Source: Ice Cream Maker cookbook

Serves 14 people

Categories: dessert, not tried

Ingredients

  • 3 cups fresh ripe strawberries, stemmed and sliced
  • 4 tablespoons freshly squeezed lemon juice
  • 1 1/2 cups sugar, divided
  • 1 1/2 cups whole milk
  • 2 3/4 cups heavy cream
  • 1 1/2 teaspoons pure vanilla extract

Directions

  1. In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar.

  2. Stir gently and allow the strawberries to macerate in the juices for 2 hours.

  3. Strain the berries, reserving juices.

  4. Mash or puree half the berries.

  5. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes.

  6. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.

  7. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.

  8. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely.

  9. The ice cream will have a soft creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

  10. Remove from freezer about 15 minutes before serving.

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