Fresh Strawberry Ice Cream
This classic fresh strawberry ice cream is smooth, creamy and full of fresh strawberry flavor. This recipe will keep in your freezer for months!
Equipment
- medium sized saucepan
- ice cream churner
- large mixing bowl
- instant read thermometer
Ingredients
- 1 cup milk *2% or whole milk
- 2 cups heavy whipping cream
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 Tablespoon cornstarch
- 1 1/2 cups strawberries, pureed
Instructions
- In a medium sized saucepan, combine the 1 Tablespoon cornstarch with the 1/2 cup granulated sugar and 1/4 teaspoon salt. Slowly whisk in the 1 cup milk.
- Whisking constantly, heat the mixture until bubbles begin to form around the edges, around 180℉. Once it reaches 180℉, remove from heat and allow to cool to room temperature.
- Pour the milk mixture into a medium to large bowl with a lid. Whisk in the 2 cups heavy whipping cream and 1 1/2 cups strawberries, pureed . Chill the entire mixture overnight or 12-24 hours.
- Churn in an ice cream maker; follow the manufacturer's instructions on the ice cream maker for directions. Once churned, freeze ice cream in an airtight container.
Notes
- You can easily double this recipe for make 2 quarts of ice cream
- Fresh strawberries work best for the best taste, however you can substitute frozen strawberries; thaw completely before using
- Keep frozen up to 3 months in an airtight container; to prevent freezer burn, do not allow air to get to the ice cream
Nutrition
Serving: 1scoop (1/2 cup)Calories: 281kcalCarbohydrates: 19gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 71mgSodium: 101mgPotassium: 144mgFiber: 1gSugar: 17gVitamin A: 927IUVitamin C: 16mgCalcium: 81mgIron: 0.2mg
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