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- Prepare the Strawberry Puree:
- In a bowl, combine the sliced strawberries with 1/4 cup of the sugar. Stir to coat the strawberries, then let them sit for about 10-15 minutes to release their juices.
- After the strawberries have macerated, blend them in a blender or food processor until smooth. For a chunkier texture, pulse a few times to leave some small strawberry pieces.
- Make the Ice Cream Base:
- In a medium bowl, whisk together the remaining 1/2 cup of sugar, heavy cream, milk, and vanilla extract until the sugar is dissolved.
- Add the strawberry puree and lemon juice (if using) to the mixture, stirring to combine. Taste and adjust sweetness by adding more sugar if necessary.
- Chill the Mixture:
- Cover the mixture and refrigerate for at least 2 hours, or until well chilled. This helps ensure the ice cream freezes properly in the next step.
- Churn the Ice Cream:
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze:
- Transfer the ice cream to a freezer-safe container and smooth the top with a spatula. Cover and freeze for at least 4 hours or until fully set.
- Serve:
- Scoop the homemade strawberry ice cream into bowls or cones and enjoy!
This Strawberry Ice Cream is the perfect blend of creamy and fruity, with a natural sweetness that makes each bite refreshing and satisfying! 🍓🍦
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