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–+ servings
homemade strawberry ice cream in a glass ramakin on a shiny black marble surface

Homemade Strawberry Ice Cream

Rich, smooth and full of real fruit. A treat of taste and texture
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Freezing Time 6 hours
Total Time 6 hours 35 minutes
Course Dessert, Frozen Treat
Cuisine American, Anglo
Servings 6 servings
Calories 270 kcal

Equipment

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

Nutrition

Calories: 270kcal
Keyword Berry desserts, Real ice cream, Strawberry ice cream recipe, Strawberry recipes, Sweet treats
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