This isn’t your average strawberry ice cream, folks. This recipe is designed to deliver the most intensely flavorful, luxuriously creamy, and downright addictive strawberry ice cream you've ever tasted. Seriously, get ready to have your socks knocked off. My friend Sarah tried it last week, and she wouldn't stop raving about how it's the perfect summer treat—and let's be honest, that's the highest praise possible, right?
I've spent years perfecting this recipe, tweaking it here and there, adding a pinch of this, subtracting a dash of that. The key is in the balance – balancing the sweet tang of the strawberries with the richness of the cream, and ensuring a perfect texture that's both smooth and creamy, not icy and gritty. Let’s face it, nobody wants grainy ice cream. That's a recipe for disappointment, and we're aiming for pure bliss here.
Required Equipments
- Ice cream maker
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Saucepan
- Fine-mesh sieve
Rich Strawberry Ice Cream: Frequently Asked Questions
Rich Strawberry Ice Cream
A ridiculously delicious strawberry ice cream recipe that’s easy to follow and will leave you wanting more. Get ready for pure strawberry bliss!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 1 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first – wash those strawberries. I know, I know, it's a pain, but trust me, it makes all the difference! Gently rinse them under cool water and remove the green tops.
- Slice the strawberries. I prefer to slice them fairly thinly – about 1/4 inch thick – so they blend into the ice cream smoothly. If you like chunks of strawberry in your ice cream, go for a coarser chop!
- Make the custard. In a medium saucepan, combine the milk, sugar, and cornstarch. Whisk everything together until the cornstarch is completely dissolved. There shouldn't be any lumps. We don't want any mysterious little lumps in our ice cream!
- Heat the mixture. Heat the milk mixture over medium heat, whisking constantly. It'll start to thicken as it heats. Keep a close eye on it and keep whisking – this prevents any unpleasant burning and scorching!
- Add the strawberries. Once the custard has thickened (it should coat the back of a spoon nicely), stir in the sliced strawberries. Let the mixture simmer gently for about a minute, until the strawberries are slightly softened.
- Remove from heat and strain. Take the pan off the heat and let the mixture cool slightly. Then, using a fine-mesh sieve, strain the strawberry mixture into a bowl. This helps to remove any bits of strawberry that might cause ice crystals in your finished ice cream.
- Chill the mixture. Cover the bowl and refrigerate the custard for at least 4 hours, or preferably overnight. This is crucial for getting a smooth texture. If you skip this step, be prepared for an icy disaster!
- Churn the ice cream. Follow the manufacturer's instructions for your ice cream maker. Add the chilled custard to the ice cream maker and churn according to the instructions. Usually, this takes about 20-30 minutes. Patience, my friend, patience!
- Freeze for extra hardness (optional).Once the ice cream is churned, transfer it to an airtight container and freeze it for a couple of hours to allow it to harden completely. This is an extra step for those wanting a firm, scoopable consistency.
- Serve and enjoy! Scoop the ice cream into bowls, cones, or cups. Garnish with fresh strawberries, chocolate shavings, or a drizzle of honey if you’re feeling fancy. Mmm, delicious!
📝 Notes
- For a more intense strawberry flavor, use slightly underripe strawberries.
- Feel free to adjust the amount of sugar to your taste preference.
- If you don’t have an ice cream maker, you can try freezing the mixture in a shallow dish and stirring it every 30 minutes to break up the ice crystals, but the result will not be as smooth
🍎 Nutrition
Calories: 300kcal
Protein: 5g
Fat: 10g
Carbohydrates: 45g
Fiber: 3g
Calcium: 200mg
