Strawberry ice cream is elevated to new levels of deliciousness when lemon juice is added!
Prep Time: | 20 mins |
Additional Time: | 6 hrs 20 mins |
Total Time: | 6 hrs 40 mins |
Servings: | 12 |
Yield: | 1 1/2 quarts |
Ingredients
- 1 pint fresh strawberries, hulled and roughly chopped
- 1 cup white sugar, divided
- 2 lemons, juiced (Optional)
- 1 lemon, zested (Optional)
- 1 cup milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
- Combine strawberries, 1/3 cup sugar, lemon juice, and lemon zest in a bowl; stir gently. Cover and store in the refrigerator for about 2 hours.
- Meanwhile, mix milk and remaining sugar in a bowl with an electric mixer on low speed until sugar dissolves, about 2 minutes. Stir in heavy cream, vanilla extract, and some juice from the strawberries, but not the berries themselves.
- Add the mixture to an ice cream maker and churn according to manufacturer’s instructions, about 20 minutes.
- About 10 minutes before the ice cream is finished, puree most of the strawberries in a food processor or blender; reserve a few berries to slice for a garnish. Add the strawberries to the ice cream maker for the last 5 minutes of churning. Transfer to an airtight container and freeze until firm, about 4 hours.
- Use vanilla sugar instead of white sugar if you have it. Use half-and-half instead of heavy cream if you prefer.
- This ice cream is pale pink, so if you want it to be pinker, add a drop or two of red food coloring.
- Instead of reserving strawberries to slice for garnish, you can combine with the pureed berries in the ice cream maker for chunkier ice cream.
Nutrition Facts
Calories | 228 kcal |
Carbohydrate | 24 g |
Cholesterol | 56 mg |
Dietary Fiber | 2 g |
Protein | 2 g |
Saturated Fat | 9 g |
Sodium | 25 mg |
Sugars | 19 g |
Fat | 15 g |
Unsaturated Fat | 0 g |