Strawberry Ice Cream is a family favorite homemade ice cream recipe that is full of strawberry flavor. This is another fantastic no-cook homemade ice cream that you can make with either fresh or frozen strawberries. Follow these keys to success for perfect ice cream every time.
Cook Time - 0 minutes
Freezing Time - 1 hour
Total Time - 2 hours 15 minutes
Servings - 12 servings
Calories - 278kcal
Author - Jennifer
Ingredients
- 16 oz strawberries, fresh or frozen
- 1 cup sugar, divided
- 2 eggs
- 2 cups heavy whipping cream
- 1 cup milk
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- In medium bowl, place frozen strawberries and 1/4 cup of sugar. Stir well. Allow strawberries to rest at room temperature for about 1 hour, until strawberries soften and release their juices.
- Use a fork to mash strawberries in juice. OR put strawberries in juice in blender and blend until smooth.
- In another medium bowl, whisk eggs for 1-2 minutes until light and fluffy. Slowly whisk in 3/4 cup sugar until completely blended.
- Pour in sweetened condensed milk, heavy cream, and milk. Whisk to combine.
- Stir in strawberries in juice.
- Follow instructions on your ice cream freezer to freeze ice cream. Depending on capacity of your ice cream freezer, you may need to divide mixture into batches for freezing.
- Transfer ice cream to storage container and place in freezer until firm, if desired.
Notes
Diabetic Substitutions:
- Reduce total sugar to 3/4 cup
NOTES:
- Sugar may need to be adjusted depending on how sweet your strawberries are. If you are concerned that the recipe calls for too much sugar for your strawberries, start with less sugar then taste your ice cream mixture. Add more sugar if needed.
- Can use either fresh or frozen strawberries.
Nutritional Information
Nutrition Facts
Strawberry Ice Cream
Amount Per Serving
Calories 278Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 88mg29%
Sodium 51mg2%
Potassium 172mg5%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 27g30%
Protein 4g8%
Vitamin A 694IU14%
Vitamin C 23mg28%
Calcium 95mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Even though I love peaches, it’ll never be a favorite with my family. They’re all about the strawberries and that fact is very clear.
Just look at the Strawberry Delight, which they ask me to make on repeat. And the Strawberry Angel Cake. And the Strawberry Cheesecake Trifle. Need I say more?
Mike says this Strawberry Ice Cream is better than Braum’s Strawberry Ice Cream.
If you don’t know what Braum’s is, then you don’t live in Oklahoma. But it’s the best homestyle ice cream around these parts.
KEY TO SUCCESS #1 – USE FRESH OR FROZEN STRAWBERRIES
Strawberries are the star of this ice cream recipe so it pays to make sure they’re good ones.
You can use either fresh or frozen strawberries in this recipe. I have used both and they are both fantastic!
If using fresh strawberries, clean and slice the berries then stir in the sugar. Let the sugared berries sit at room temperature for at least 30 minutes, until the berries start to soften and release their juice.
If using frozen strawberries, you can just stir in the sugar. You will need to let the strawberries sit for about an hour while they thaw out and start to soften.
You want to let your strawberries sit until they are soft enough to mash with a fork.
I highly recommend mashing your strawberries as opposed to putting them in the blender or food processor. I like all the little strawberry bits in this strawberry ice cream like you would find in the premium brands.
If you process the berries in the blender, you’ll still have great flavor but you’ll lose most, if not all, of the nice strawberry chunks.
Isn’t this strawberry a pretty pink color? It’s very creamy too.
KEY TO SUCCESS #2 – A LITTLE SWEETENED CONDENSED MILK FOR CREAMINESS
The sweetened condensed milk in this homemade ice cream recipe is really a key to its success.
The sweetened condensed milk adds a richness to the ice cream that you wouldn’t have otherwise.
Homemade Strawberry Ice Cream uses only 1/2 cup of sweetened condensed milk. This is about 1/2 of a 14-ounce can of sweetened condensed milk.
(Use the other half a can of sweetened condensed milk to make some Oreo Ice Cream!)
If you want to reduce the amount of sugar in this ice cream recipe, reduce the granulated sugar. Don’t skip the sweetened condensed milk.
I’m mentioning the possibility of reducing the sugar for people who need to make some diabetic-friendly substitutions in their homemade ice cream.
You might also want to reduce (or increase) the sugar in this recipe depending on the sweetness of your strawberries.
If you are concerned about the sweetness and the amount of sugar, start with a smaller amount of sugar.
Once you’ve mixed up your ice cream mixture, taste it to make sure that the sugar is to your liking.
You can always add a little more sugar, if needed.
KEY TO SUCCESS #3 – LET IT FIRM UP IN THE FREEZER
Every ice cream freezer is different so be sure to refer to the manufacturer’s directions for your unit to make sure your ice cream freezes properly.
I have a Whynter Ice Cream Maker that makes fantastic homemade ice cream.
One of the big advantages of this machine is that the bowl does not have to be frozen in advance. It has a compressor that does the freezing for you as the ice cream is churning.
Here’s a tip if you have an issue with the bowl starting to spin around as the ice cream thickens up – use a damp washcloth to slightly moisten the outside of the bowl before starting the ice cream maker. This will allow the bowl to adhere to the inside of the ice cream maker so that it doesn’t spin around.
Use a damp washcloth to slightly moisten the outside of the bowl before starting the ice cream maker.This will allow the bowl to adhere to the inside of the ice cream maker so that it doesn’t spin around.
My Whynter has a 1.5 liter capacity and I choose to divide this ice cream mix into two batches for freezing.
In my experience with pretty much all ice cream makers, the final product turns out much better when the machine is not overfilled.
Check your user’s manual for your machine to see if it can accommodate all the ice cream mixture at one time.
After the first batch finishes, I transfer the ice cream to a freezer-safe ice cream container and put it in my freezer to firm up while I churn the second batch.
After the second batch finishes, I add the ice cream to the same ice cream container and give it all a gentle mix with my spoon.
Now comes the hard part – waiting for the ice cream to firm up in the freezer.
Personally, I like the ice cream just fine when it’s soft and freshly churned. But if you’ll give it a couple hours in the freezer, it’ll firm up into deliciously scoopable ice cream.
Oh, and this is by far my favorite ice cream scoop.
0 comments:
Post a Comment