Go Back

Homemade Strawberry Ice Cream

Print Recipe
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. In a bowl, stir together the chopped strawberries, sugar, and lemon juice. Cover the bowl and chill in the fridge for several hours.
  3. 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.
  4. Whisk 2 eggs in a mixer until light and fluffy.
  5. 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.
  6. 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.
  7. 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

Make sure to chop the strawberries really small or just puree the whole thing.