This homemade strawberry ice cream recipe is so easy to whip up in a Cuisinart ice cream maker, and watching it churn is a fun indoor activity when the summer heats up.
Fresh, homemade strawberry ice cream for a summer treat is just about the best thing going.
We have a new ice cream machine (Cuisinart Pure Indulgence Yogurt, Ice Cream and Sorbet Maker), and are excited to try lots of ice cream creations this summer.
So far, we have only made two flavors: chocolate and strawberry. I think the main difference between homemade and store bought is how distinctly creamier the homemade ice cream is and how fresh the fruit tastes.
When it heats up in our inland town, popsicles and ice cream are the only treats that will soothe.
My hubby and I are currently debating installing central air in our home. We have lived here 12 years without it, but I think my patience has worn thin. Yes, there are really only about 30 days where we’re desperate for a cooler home, but STILL….. it’s 30 days of sweating and stickiness and window fans and tabletop fans that break.
Oh well, for now, I’ve put that discussion on the back burner, and am trying to focus on other ways to cool down, like ice cream. 🙂
This recipe is actually the recipe that was provided in the recipe book that came with our Cuisinart ice cream maker.
Its super yummy and will cool you off in an instant. Hope you enjoy it too.
Strawberry Ice Cream
- 3 cups fresh strawberries stemmed and sliced
- 4 T freshly squeezed lmon juice
- 1 1/2 cups sugar divided
- 1 1/2 cups whole milk
- 2 3/4 cups heavy cream
- 1 1/2 t pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Strain the berries, reserving juices. Mash or puree half the berries.
In a medium mixing bowl, use a hand mixer (or a stand mixer worked for me - my KitchenAid Artisan) on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.
Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Recipe NotesSource: Recipe Book included with Cuisinart Pure Indulgence Yogurt-Ice Cream & Sorbet Maker ICE-30BC Series.