What I really liked about the ingredients for this homemade strawberry ice cream was that there were no eggs involved. No eggs equated to not having to precook a custard. I’m not opposed or averse to ice creams that require cooking preparation. However, what drew me to this recipe over the other two that I had long contemplated were the amount and sometimes insane quantity of eggs called for in what would seem like should be simplicity in a strawberry frosty treat.
Dare I admit, at the risk of sounding self-serving, that this is the best strawberry ice cream I’ve ever had (so far!)?
This is the best strawberry ice cream I’ve ever had.
Not too rich or over-indulged in sweetness – it is purity. You can’t just have one scoop! I made this ice cream weeks ago and have only now made time to post about it. The mere mention of when it was made was to emphasize how well this ice cream holds up over several weeks. This recipe comes from my favorite collection of cookbooks and appropriately entitled: Williams-Sonoma Collection: Ice Cream
- Cut strawberries into smaller pieces. Large chunks are awkward to eat when it’s frozen.
- Allowed the flavors to meld overnight before transferring it to the ice cream maker for further churning.
- If you’re not serving the ice cream in a cone, some fresh strawberries on the side would be a nice, fresh presentation and extra tasty treat.
by Mary GoodBodyMakes about 1-1/2 quarts
2 cups cream
1 cup whole milk
3/4 cup sugar
pinch of salt
1 teaspoon vanilla extract
2 cups strawberries, stemmed and coarsely chopped
Additional fresh strawberries to serve on the side
In a medium-sized bowl (stainless steel if you have one), combine the cream and milk. Add the sugar and salt and whisk until the sugar starts to dissolve. Stir in the vanilla. Set aside, stirring occasionally, to allow the flavors to blend (about 15 minutes).
Cover the bowl and refrigerate the mixture until chilled, at least 3 hours OR overnight (place in the coldest section of your refrigerator, if possible).
In a bowl and using a fork or sturdy potato masher, mash half of the fresh, chopped strawberries. The strawberries should break down into small chunks. Add the remaining coarsely chopped strawberries to the bowl. Cover and refrigerate the strawberries for about 1 hour.
Pour the milk mixture into an ice-cream maker and freeze according to your machine’s instructions. When the ice cream is just about frozen and the consistency is thick like whipped cream, add the prepared strawberries. Churn or stir just until blended.
Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days.
Garnish with fresh strawberries.
Thomas says
Strawberry ice cream on top of a strawberry cone. What could be better?
CJ at Food Stories says
Love this recipe … so simple and probably very tasty 🙂
Nami | Just One Cookbook says
I can’t get enough of strawberry ice cream. It’s my top 3 ice cream and I need to make your version soon! Such a beautiful photography. I enjoyed staring at the pictures from my phone… 🙂
Cristina says
Thanks Nami! Nuthin’ like homemade ice cream. 😉
Melissa@EyesBigger says
This makes me wish I wasn’t lactose intolerant! It looks gorgeous. Can’t wait for fresh strawberries to be ready here. Should be very soon!
Cristina says
Hmmmm…we will have to find an alternative so you can enjoy it too, Melissa. 🙂 When is strawberry season in your parts?
chona says
hmm the last photo cristina makes me want to lick the cone, it’s dripping, it’s dripping!!! then i would just sit in the porch watching people go by. very cute ice cream cone – all pinky pinky 🙂
Cristina says
LOL!! Thanks Chona! That’s exactly what the ice cream was doing…dripping and messy (and oh so good!) 😀
Maureen @ Orgasmic Chef says
I love strawberry ice cream. It’s my all-time favorite. I always use an egg custard base but I should try this. This would be really quick! looks scrummy.
Cristina says
Hi Maureen: I’m looking forward to trying an egg custard-based ice cream too. I’m sure the texture and flavors will be amazing. 🙂