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Strawberry Ice Cream

Strawberry Icecream Recipe, Photography by

Strawberry Ice Cream  

(We don’t make ice cream anymore…please use this post as inspiration for a strawberry sorbet until we post that recipe!)

A childhood favorite that continues.  Fresh strawberries are a delight.  This recipe is great to use in three different ways.

1.  You can add chopped berries to the cream mixture.

2.  You can add pureed berries to the cream mixture.

3.  You can add both chopped and pureed berries to the mixture.

Each way delivers a different level of taste.  We found the pureed to be more subtle, while the chopped has more zing.  Both mixed together has the subtle flavor and the burst of the berry pieces.

Strawberry Icecream Recipe, Photography by

Non-GMO, organic, local, free range, grass-fed ingredients:

1½ C Fresh Strawberries, hulled

3/4 C Whole Milk

2/3 C Raw Sugar

Pinch of Sea or Kosher Salt

1 1/2 C Heavy Cream

Strawberry Icecream Recipe, Photography by

1.   What kind of mixture do you want?  We chopped the berries by hand or pureed in the blender.  You can also put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl.

2.   In a medium bowl, use a hand mixer on low speed or hand whisk (like we do) to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices.

Cover and refrigerate 1- 2 hours, or overnight.  Whisk mixture together again before pouring into the ice cream maker.  (We skip this step of chilling as the cream and milk have already been in the fridge for days.)

3.   Pour the mixture into the mixing bowl of your icecream maker, (We use the Cuisinart Ice Cream/Sorbet/Gelato Maker fitted with the ice cream paddle.)  Turn unit on, set Timer (or use cooking timer like we do) and press Start. Let mix until thickened, about 15-20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Makes about 5 Cups, 10 half cup servings.  We store in a container meant for ice cream which makes it easy to scoop and doesn’t get freezer frost.

Strawberry Icecream Recipe, Photography by
Chopped berries on the left, pureed on the right.)