My daughter’s only request after picking a bazillion strawberries…was ice cream. Because while she tolerates fresh strawberries, she would give up her favorite stuffed cat to pile a heaping mound of sugar and cream on top of them and eat them from a waffle cone. And if we’re being honest….so would I.
3 Hour/s 30 Minute/s
- 1 pint strawberries, rinsed, hulled and chopped
- 3/4 Cup + 2 TBS Sugar
- 1/2 lemon, juiced
- 3 Cups Heavy Cream
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- In a small saucepan, combine the strawberries and 2 TBS sugar and lemon juice. Stir well and bring to boil. Continue to simmer on medium heat for about 15 minutes until the strawberries break down and soften. Set aside and let cool.
- Meanwhile, in a mixing bowl, combine 2 cups cream with vanilla and salt. Set aside.
- In another small saucepan, combine the rest of the sugar (3/4 cups) and 1 cup of heavy cream. Stir constantly over medium heat until your sugar is totally disolved.
- Pour your disolved sugar mixture into your cream, vanilla and salt mixture. Stir until well combined.
- Cover with plastic wrap and put in fridge for 2-3 hours.
- Once your strawberry mixture is cooled, place in fridge. For a less chunky consistency, blend the mixture in a blender, then place in fridge.
- After 2-3 hours, combine the strawberry puree with the cream + sugar mixture.
- Follow the normal instructions on your mixer. Ours is generally done in about 25-30 minutes. For firmer ice cream, pop in the freezer for 2 hours.