Strawberry Ice Cream

Sweet ripe strawberries and heavy whipping cream, what could be better?

Strawberry Ice Cream

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Servings: 6 cups

Ingredients Instructions

Ingredients

  

Strawberry Flavor

• 3 cups Strawberries, fresh or frozen (=293 g)
• 5 Tbsp + 1 tsp Sugar (=70 g)
• ¼ tsp + 1/8 tsp Citric acid (=1.42 g)

Ice Cream Base Mix

• 1 cup Whole milk (=240 g)
• 2 Whole pasteurized eggs (Large eggs)
• 3/4 cup Sugar (=144 g)
• Dash Salt
• 2 cups Heavy whipping cream (=444 g, add later)

Instructions

 

Strawberry Flavor

1. This recipe can be made using either fresh or frozen strawberries. If using fresh strawberries, remove stems from strawberries.
2. If using frozen strawberries, thaw strawberries for 1 minute in microwave.
3. Mash strawberries with a potato masher. Add sugar and citric acid to the mashed strawberries, mix well. Refrigerator for several hours.
4. Use strainer and metal spoon to separate strawberry juice from pulp. Set pulp aside.

Ice Cream Base Mix

1. Put base mix ingredients except whipping cream in blender.
2. Add strained strawberry juice (but not pulp). Blend on High for 1 minute.
3. Add whipping cream. Blend on Medium setting for 30 seconds.
4. Freeze in ice cream machine.

Combine

1. Add strawberry pulp to ice cream freezer during last minute of freezing.

For more information see Pasteurized Eggs Instruction Sheet

For more information see Adding Fruit to Ice Cream