Homemade Strawberry Ice Cream
One of the gifts I got this Christmas from my husband is the Sunbeam Electric 4Qt. Wooden Ice Cream Maker. I have been wanting one for so long and finally I got one. I was going to make peach ice cream first but my daughter wanted strawberry so I happily obliged.
Scott helped me make this first flavor. I made the custard & fruit base then he manhandled the machine, pouring in ice cubes and rock salt inside the bucket around the rotating can. With this kind of ice cream machine, I had to buy the rock salt and ice cubes separately. FYI, rock salt is located where you’d find the regular kitchen salt.
After this initial tag team effort with my husband I think I can manage the next ice cream preparations. Before I make the second batch(peach) here’s how we made the strawberry ice cream/strong>.
I referred to The Rookie Cook’s recipe as our guide.
Homemade Strawberry Ice Cream
Ingredients
- 2 cups chopped strawberries
- 1 cup sugar
- 1 tbsp lemon juice
- 2 eggs
- 3/4 cup sugar
- 2 cups cream
- 1 cup milk
- 1 tsp vanilla extract
- 1 bag ice cubes(save the leftover)
- rock salt (follow the instructions in your ice cream machine)
Instructions
- Chill the ice cream can in the fridge. I did this the night before until it was ready to make the ice cream the next day.
- In a bowl, stir together the chopped strawberries, sugar, and lemon juice. Cover the bowl and chill in the fridge for several hours.
- After the chilling process, strain the liquid out of the strawberries. Throw that away. Put about a cup of strawberries into a blender to puree.
- Whisk 2 eggs in a mixer until light and fluffy.
- Add the sugar until well incorporated. Add the heavy whipping cream, milk and vanilla extract. Keep whisking until well blended. Pour in the pureed strawberries and the remaining chopped strawberries to mix for a few more minutes.
- Pour the mixture into the chilled ice cream can. Then start churning according to the instructions of your ice cream maker. Once it’s done churning which takes about 40 minutes or so(depending on the machine of course), pack the ice cream down to the bottom of the can, cover with a saran wrap then the cover itself, then stick it in the freezer to harden for several hours.
- For soft ice cream it’s pretty much ready to serve after churning but if you prefer it hardened a bit, stick it in the freezer. We made this in the morning, stored in the freezer until after dinner to serve for dessert.
Notes
Voila, homemade strawberry ice cream. Today, I used a couple of scoops with milk to make strawberry milkshakes for the kids. The remaining ice cream after that were consumed after dinner. I’ll make peach ice cream tomorrow and I can’t wait!
