Homemade strawberry ice cream is the perfect thing to enjoy on a sunny spring day. Strawberries are the first fruit to ripen come spring time and so whenever I see strawberries on the shelves I know summer is around the corner. I personally love the taste of strawberries and I find that they naturally provide strong flavour and sweetness.
These perennial fruits will come back year after year (if you feel brave enough to try to grow your own) and will keep fruiting for about 5 years giving you a long term supply of strawberries – which means you’ll always have and excuse to make homemade strawberry ice cream.
What better way to enjoy strawberries that by making your own delicious homemade strawberry ice cream This recipe is so easy to make and a treat to eat. For those who are watching their waist lines you can cut the sugar by about half or if your strawberries are on the sweeter side you can cut the sugar completely to create a sugar free dessert.
Serve 4 -6
Ingredients:
- 500g cups pureed fresh strawberries (If using frozen sliced strawberries in sugar or syrup, decrease the amount of sugar the in recipe.)
- 250g cup full cream milk
- 250g cup heavy whipping cream
- 125g cup sugar
- 1 egg
Instructions:
- Puree all ingredients in a blender (if you want larger chunks of strawberries, only process 2/3 the amount in the blender, adding the remainder of sliced/diced strawberries to the mixture after blending).
- Chill mixture for 1/2 to 1 hour until cold and if you are using sugar make sure the sugar is completely dissolved before you freeze.
- Freeze an empty freezer-safe shallow bowl or pan. Anything stainless steel works well here. Avoid any material that might shatter.
- Transfer your mixture into the cold pan and stick it back in the freezer for about 20-30 minutes. Around that time, check the ice cream. Once the edges start to freeze, take out the mixture and beat it using a hand mixer.
- Return the pan to the freezer. Every 30 minutes or so, take it back out and beat the ice cream again. Repeat until it is firmly frozen, usually around four or five mixing sessions. Once it’s frozen, the mixture should be smooth and creamy.
- Enjoy the fruits of your labour!
