Velvety smooth fresh strawberry ice cream is the perfect remedy for hot summer days! The creamy, luxurious texture of the ice cream meets, sweet, juicy strawberries. I’m using nothing but whole, ingredients to make my ice cream from scratch. Serve this strawberry ice cream in a big sundae glass, this one is going to be crowd pleaser for sure!
Smooth, luxuriously creamy ice cream with hints of real strawberries throughout. Creamy and sweet, but not tooo sweet. I love serving ice cream up in a cone. For some reason, it doesn’t feel like summer around here until you’ve got a hot day and an ice cream cone with half melted ice cream running down your arm. Isn’t that what summers all about? Good food, family, picnics, and barbecues. The long, dog days of summer need a little 3pm pick-me-up. And I promise you, this creamy strawberry ice cream will deliver, every single time.
That was because I had been planning on dropping this ice cream bomb on you since last week (!!!). Can you BELIEVE I waited an entire week to put this recipe up? AND without spilling the beans about the fresh strawberry ice cream that’s waiting for you after a LONNG week? I know, it’s mean huh? But to be honest. I don’t know how I did it. Actually, I do know how. I refused to shoot the strawberry ice cream until I was ready to put this post up. Because I knew, the minute this strawberry ice cream got all dolled up and had it’s glamour shots, the hubby and I were going to jump into the container, spoons at the ready. So really, I wanted to make sure we ALL had enough salads to counter ALL the ice cream that we planned on eating.
I loved how warm, sticky summer days rolled into cool, crisp summer nights in Chicago. I lived in a quiet suburban neighborhood that always had an ice cream man come through our street during summer evening. The hardest decision as a child – what flavor ice cream I wanted. I say, can we please go back to those days! I loved those Flinestones ice cream push-ups. The orange flavored ones in particulatar. Boy, I could’ve eaten those for breakfast. And on countless occasions, I
asked begged my mom if she’d let me, too.
But is there anything in the WORLD that beats homemade fresh strawberry ice cream. One batch of this ice cream contains an entire pound of strawberries. We pulse some of the strawberries and chop some of them into bits and pieces so you get real strawberry bites all throughout the ice cream. Side note, have you ever noticed how BlueBell’s strawberry ice cream is so gosh darn PINK? Why is it SO pink?
Summer is just around the corner (!!). Let the good times roll. Make a little fresh strawberry ice cream, fill it up in a cone, let it melt just a bit until it’s even creamier and let the good times roll.
May your weekend never end. May your summers be warm, and your ice cream be smooth and creamy!
Here is the ice cream maker I used.
- 1 lb. fresh strawberries, hulled
- 1 cup + 3 tablespoons granulated sugar
- 8 egg yolks
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Place all but 5 of the strawberries into a food processor and pulse the strawberries until you get almost a ‘slushy’ type of texture, set aside. Chop the remaining 5 strawberries into tiny pieces, set aside. Place a fine mesh strainer over a large bowl, set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and the remaining 1 cup of sugar together for 2 minutes, set aside.
- In a medium saucepan over medium heat, heat the milk and cream together until just below boiling point (you’ll notice bubbles form around the edges of the pot on the surface of the milk). DO NOT LET MILK BOIL.
- With the mixer on the low setting (just above stir), add 1/4 cup of the hot milk into the egg yolks. Add another 1/4 cup in while the mixer is running. Turn the mixer off. Add the yolks into the saucepan with the remaining milk/cream. Cook on medium low until it thickens, about 7-9 minutes stirring continuously.
- Strain the ice cream mixture through the mesh strainer. At this point, you can strain the strawberry puree if you would like to remove the seeds. If not, remove the mesh strainer, add the strawberry puree, chopped strawberries, vanilla extract, and salt into the mixture. Cover the surface of the ice cream custard with plastic wrap and allow to cool in the refrigerator for at least 5-6 hours or preferably overnight.
- Freeze in your ice cream maker, according to directions. Keep in mind, if you have a small ice cream maker, you may need to freeze in two batches. Serve soft serve ice cream fresh from the ice cream maker or let cool in the freeze. Ice cream can be kept frozen for up to 1 month (if it lasts that long!) Remove ice cream from freezer 5 minutes before serving, this will make scooping out the ice cream much easier.
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