Strawberry Ice Cream

When I bought my ice cream maker last year, I was afraid that I might not use it enough to justify the purchase.  But I’m happy say that I used it several times last summer and this summer as well.  I especially like it for making homemade strawberry ice cream.

I have the Cuisinart Ice21 model which makes up to 1 1/2 quarts of ice cream.  It is easy to operate and makes delicious ice cream.  It is a little noisy when it is making the ice cream but for me that is not a problem.  I think it sells for about $54 on Amazon.

The recipe is from the booklet that came with the ice cream maker.  The original recipe calls for part whole milk but I used all heavy cream.  This is a non custard type of ice cream which makes it even easier to prepare.  Even without an egg custard base, it is still rich and delicious tasting.

When the ice cream has finished processing, it will be like a soft serve consistency which is my favorite way to eat it.  A little (or a lot) of Hershey’s chocolate syrup drizzled on the strawberry ice cream is also delicious.

I used fresh locally grown strawberries for the ice cream.  The pureed strawberries turn the ice cream a light pink color; no need for food coloring here.  Every spoonful of this homemade strawberry ice cream is sure to remind you of happy summer days.

Strawberry Ice Cream

1 1/2 cups fresh strawberries, cleaned and hulled*
2 1/4 cups heavy cream
2/3 cup granulated sugar
pinch of salt
1 1/2 teaspoons vanilla extract

Place the strawberries into the bowl of a food processor fitted with the chopping blade.  Pulse the strawberries until roughly/finely chopped (depending on preference).  Reserve in a bowl.

In a medium bowl, use a hand mixer on low speed or whisk to combine the heavy cream, sugar, salt and vanilla until the sugar is dissolved.  Stir in the reserved strawberries with all juices.

Cover and refrigerate 1 to 2 hours, or overnight.  Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

*Frozen strawberries may be substituted if fresh strawberries are not available.

Note:
I used freezing instructions for the Cuisinart Ice21 ice cream maker.  You will need to freeze in your ice cream maker according to the manufacturer’s instructions.

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