Homemade Strawberry Ice Cream

Make Your Own Ice Cream

Base Ingredients

Ice Cream Base Ingredients

With a few simple ingredients, an ice cream machine and few more kitchen items, you can be on your way to making your own ice cream. We provide the tools. You just need to pick up 4 ingredients, minimally: Sugar, heavy cream, vanilla and milk. With a few more ingredients, you can change from a basic vanilla base to something more flavorful and with a bite to it!


Prepping for Strawberry Ice Cream

Macerate Strawberries

One of the egg-free, no-cook recipes we provide our guests at The Green Cottage is for fresh strawberry ice cream. You want to macerate the strawberries. “Macerate” was a new word for me when I came across this recipe. Now I speak the word easily when I talk about letting the cut up strawberries just stew in their own juices when blended with sugar and lemon juice.

Churning the Mix Before Adding Chunks

Churning Ice Cream

Once the ice cream mix is all blended, you’ll add it to the freezing can and start the ice cream machine. The machine churns the mix, solidifying it. After about 20-25 minutes of churning, the chunks of fruit (or nuts or chocolate chips, etc.) are added.


Freeze For A Bit and Then Enjoy!

Ready to Eat Homemade Strawberry Ice Cream

Video on Making Strawberry Ice Cream

Check out the video I created showing the process to make strawberry ice cream. I’ve included advice that I can offer after years of making my own homemade ice cream.


Strawberry Ice Cream Recipe

Preparation: 5 to 10 minutes, plus 2 hours for the strawberries to macerate. 20-25 minutes chilling time; optional 2 hours to “ripen” in freezer.

Makes about twelve ½-cup servings

1             pint fresh strawberries, stemmed and sliced

3             tablespoons freshly squeezed lemon juice

1             cup sugar, divided

1             cup whole milk

2             cups heavy cream

1             teaspoon pure vanilla extract

In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar, stir gently and allow the strawberries to macerate in the juices for 2 hours.

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream plus any accumulated juices from the strawberries and vanilla. Turn the ice cream maker on and pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25-30 minutes. Add the sliced strawberries during the last 5 minutes of freezing. Note: This ice cream will have a “natural” appearance of very pale pink; if a deeper pink is desired, sparingly add drops of red food coloring until desired color is achieved

Nutritional information per serving: Calories 222 (61% from fat); carb 20g; pro 2g; Fat 15g; sat. fat 10g; Chol. 57mg; sod. 26mg; Calc. 29mg; fiber 0mg


Vanilla Ice Cream Recipe

Preparation: 5 minutes, plus 20-25 minutes chilling time; optional 2 hours to “ripen” in freezer.

Makes 10 ½-cup servings

1             cup while milk, well chilled

¾            cup granulated sugar

2             cups heavy cream, well chilled

1 to 2    teaspoons pure vanilla extract, to taste

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Turn on the ice cream maker and pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25-30 minutes.

Nutritional information per serving:

Calories 239 (68% from fat); carb. 17g; pro 2g; fat 18g; sat. fat 11g; chol 69mg; sod. 30mg;

Calc. 61mg; fiber 0g

Variations:

Mint Chip: Omit the vanilla and replace with 1 to 1 ½ teaspoons pure peppermint extract (to taste). Chop your favorite 4-ounce bittersweet or semi-sweet chocolate bar into tiny uneven pieces. Add the chopped chocolate during the last 5 minutes of mixing.

Butter Pecan: Melt 1 stick unsalted butter in a 10-inch skillet. Add 1 cup roughly chopped pecans and 1 teaspoon kosher salt. Cook over medium-low heat, stirring frequently until the pecans are lightly browned. Remove from the heat, strain (the butter may have a pecan flavor and may be reserved for another use). Allow the pecans to cool completely. Add the toasted buttered pecans during the last 5 minutes of mixing.

Cookies & Cream: Add ¾ cup coarsely chopped cookies or your favorite candy (chocolate chip, Oreos, Mint Oreos, etc.) during the last 5 minutes of mixing.

Maple Ice Cream: Use 3/4 cup Vermont Maple Syrup in place of the granulated sugar. Adding 1/2 cup chopped walnuts during the last 5 minutes of mixing make this flavor even better. Serve finished ice cream with maple syrup drizzled on top!

Coffee Ice Cream: Add 2-3 Tablespoons of espresso or instant coffee to your milk and cream mix. Spice it up by adding 1/2 cup mini chocolate chips during the last 5 minutes of mixing.

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