homemade strawberry ice cream recipe
Ingredients:
- 1 pound (450g) finely chopped and hulled fresh strawberries
- 150g, or 3/4 cup, granulated sugar, divided
- one tsp lemon juice
- 480 ml or two cups heavy cream
- 240 ml (1 cup) whole milk
- One tsp vanilla essence
- A dash of salt
Guidelines:
Get the strawberries ready:
- Strawberries should be sliced and placed in a basin with 1/4 cup (50g) sugar and lemon juice.
- Stirring occasionally, let it sit for about 20 to 30 minutes after thoroughly mixing. This aids in the maceration of the strawberries, releasing their juices.
Mix the Strawberries: - Once the strawberries have macerated, pour the mixture into a food processor or blender.
- Process till smooth. If preferred, you can remove the seeds from the mixture by straining it through a fine mesh screen. Put aside.
Prepare the Base for the Ice Cream: - In The remaining 1/2 cup (100g) sugar, heavy cream, whole milk, vanilla essence, and a dash of salt should all be combined in a large mixing bowl.
- Until the sugar is completely dissolved, whisk.
incorporate the Strawberry Puree: Gently fold the strawberry puree into the ice cream base, making sure to thoroughly incorporate it in.
Cool the Blend: - Once the mixture is well cold, cover and put it in the refrigerator for at least one or two hours. Refrigerate it for the maximum effect over night.
- Churn the Ice Cream: As directed by the manufacturer, pour the cold ingredients into your ice cream machine and churn. Usually, it takes twenty to twenty-five minutes.
Put the ice cream in the freezer: - When the ice cream is soft enough to serve, pour it into an airtight container.
- Immediately press a plastic wrap piece onto the surface of the ice cream to stop the formation of ice crystals.
Freeze until solid, at least 4 hours. - To serve, simply scoop and savor your freshly prepared strawberry ice cream!
- Advice: During the last five minutes of churning, add finely chopped fresh strawberries to the ice cream for added texture.
- If you don’t have an ice cream maker, you may still freeze the mixture for one to two hours and then agitate it vigorously to break up any ice crystals. Continue doing this every half an hour until the ice cream is thick and creamy.
Savor the flavor of your homemade strawberry ice cream!