Strawberry Ice Cream
Bursting with fresh strawberry flavor and creamy goodness, this strawberry ice cream is not only refreshing but also a fantastic way to showcase the sweetness of summer berries. This easy no-churn recipe requires only 7 simple ingredients, making it the ultimate summer treat to beat the heat.
Servings 6
Ingredients
- 32 ounces (907 g) fresh chopped strawberries, rinsed and patted dry
- ½ teaspoon lemon juice
- ¼ cup (50 g) granulated sugar
- 2 cups (480 ml) heavy cream
- 14 ounces (397 g) sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon strawberry emulsion
Instructions
- Add 24 ounces (680 g) of the strawberries to a blender and pulse until fully pureed.
- Press puree through a fine mesh sieve into a medium saucepan.
- Add in the lemon juice and sugar. Heat over medium-high heat until reduced by half and thickened, about 5 minutes; stir occasionally. Transfer to a bowl.
- Add remaining strawberries to a blender or food processor and pulse until finely minced. Stir the minced strawberries into the cooked puree. Refrigerate the puree for at least 2 hours until chilled.
- Add the heavy cream to a large bowl. Using an electric mixer beat until stiff peaks form. Turn the speed to low and slowly pour in the condensed milk. Add the vanilla and strawberry emulsion. Turn the speed back up to high and beat until thickened.
- Add the puree and gently fold it is well combined.
- Transfer to a freezer-safe container and freeze for at least 6 hours.
Notes
The ice cream will keep for up to 3 months stored in the freezer. Be sure to keep it in an airtight container to prevent ice crystals.