Indulge in the delightful goodness of homemade strawberry ice cream, a classic frozen treat that captures the essence of summer. Bursting with the vibrant flavours of fresh strawberries, this creamy concoction is sure to satisfy your sweet tooth and leave you craving for more.
Making your own homemade strawberry ice cream allows you to control the quality of ingredients and customise the flavour to your liking. With just a handful of simple, wholesome ingredients, you can create a frozen dessert that surpasses any store-bought option. Plus, the process itself is an enjoyable culinary adventure!
Start by selecting ripe, juicy strawberries at their peak of sweetness. In most varieties, ripe strawberries will have a vibrant red colour. They should be plump, firm, and have a slight give when pressed. Avoid strawberries that are overly soft or mushy, as they may be overripe or spoiled. Take a sniff near the stem end of the strawberries. Ripe strawberries emit a sweet, fragrant aroma that is characteristic of their juicy flavour. If they lack a strong scent or have an unpleasant odour, they may not be fully ripe.
Wash and hull them, removing any stems and leaves. Cut into quarters and place in a bowl with the honey, sugar and lemon juice and allow them to macerate. This will soften them and magnify that delicious strawberry flavour. Then, blend the strawberries, creating a luscious puree that will infuse the ice cream with intense fruitiness.
Here, there are two ways to go. Do you want to make a custard base with egg yolks and sugar or do you want to make a simple version? This recipe goes the easy route but the custard version is covered in other ice cream recipes you can find here. Whip the cream to a soft peak and combine all your flavours.
Now comes the exciting part: churning the ice cream! If you have an ice cream maker, simply follow the manufacturer’s instructions to transform the base into a velvety, frozen delight. If you don’t have an ice cream maker, don’t fret! You can still achieve excellent results by using the freezer method. Pour the mixture into a shallow container, cover it, and place it in the freezer. Every 30 minutes or so, take it out and vigorously stir with a fork to break up any ice crystals. Repeat this process until the ice cream reaches the desired consistency.
Once the ice cream is ready, resist the temptation to devour it immediately. Allow it to firm up in the freezer for a few hours, allowing the flavours to intensify and the texture to become beautifully creamy. When you’re finally ready to savour your creation, present it how you please. Scoop generous portions into bowls or cones and garnish with fresh strawberry slices or a drizzle of chocolate syrup.
Homemade strawberry ice cream is not only a delectable treat but also a healthier alternative to store-bought options. By using natural ingredients and controlling the amount of sugar, you can enjoy a delicious dessert that is packed with the goodness of real strawberries.
So, gather your ingredients, unleash your creativity, and embark on a journey to create the most irresistible homemade strawberry ice cream. Your taste buds, your friends and your family will all thank you!
Equipment: An Ice Cream Maker is optional for this recipe but if you don’t have one never fear. Get out your Blender and some basic equipment like a set of Electronic scales and a Resealable, freezer-safe container and follow the instructions below
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Homemade Strawberry Ice Cream Recipe
Homemade Strawberry Ice Cream
Equipment
- 1 Ice Cream Maker Optional (See recipe for a simple, manual alternative)
- 1 Resealable, freezer-safe container At least 1lt in size
- 1 Blender Optional
Ingredients
- 300 grams Fresh strawberries (See notes if you choose to use frozen berries)
- 35 grams Honey (Approximately 2 tbsp)
- 100 grams Sugar (Caster or superfine)
- 320 ml Whipping cream (Or a mix of 160 ml double cream & 160 ml whole milk)
- 1 tsp Lemon juice
- 1 tsp Vanilla extract
Instructions
Prep
- Hull the strawberries (remove the green part) and cut into quarters. Place them in a large bowl, add the honey, sugar and lemon juice and mix well. Put to the side for 15-20 minutes to macerate (the fruit will soften and absorb the sweetness)
- Weigh/ measure out all your ingredients
To Make
- Mash the fruit with a fork or blitz in a blender to the consistency you prefer. I like to be left with mostly mashed fruit in small pieces but not a liquid puree. You may prefer a silky smooth puree. The choice is yours depending how you want the texture of the final ice cream.
- In a large bowl, whisk the cream until you can withdraw the whisk to leave a soft, falling peak
- Add the vanilla extract and fruit to the cream and mix well
- If using an ice cream maker, follow user guidelines for best results. Once churned place in a resealable, freezer-safe container and store in the freezer
- If making this recipe manually, take the strawberries and cream mixture and scrape it into your resealable, freezer-safe container. Place in the freezer for ½ hour. After ½ hour, remove and stir well using a spatula or a spoon, making sure to scrape down the sides of the container and place back in the freezer. Repeat every ½ hour for the next 2 hours. After this, repeat the process every hour until the desired consistency is reached. This repeated process discourages the formation of ice crystals and leaves you with a delicious smooth ice cream
To Serve
- Store in the freezer and take out 10-20 minutes before serving (depending on your ambient temperature) to allow the ice cream to soften a little. Serve as desired
Notes
- If you choose to use frozen berries, remove from the freezer 3-4 hours before use or heat them in a pan over a low heat until the berries collapse and then cool