Strawberry Ice Cream loaded with fresh strawberries will please your family. I promise.
Strawberry Ice Cream
Makes just over a half a gallon of ice cream. For hard ice cream, freeze overnight after churning.
- 1 pound fresh strawberries, cleaned, hulled, small dice about 1/4 of them and crush the rest in a food processor or blender
- 2 cups sugar
- 1 tablespoon fresh lemon juice
- 3 cups heavy cream
- 1 1/2 cups half & half
- 1 tablespoon vanilla extract
- 1 teaspoon sea salt
- 10-pound bag ice cubes for chilling
- 3 cups ice cream salt for chilling
Place the diced and crushed strawberries in a bowl together. Add the sugar and lemon juice and stir. Set aside for 20 minutes.
Just before the strawberries are finished sitting, pour the heavy cream, half and half, vanilla, and salt into the ice cream maker bowl.
Add the strawberries and all of their juices into the ice cream bowl.
Place the churning blade in the ice cream. Cover securely with the lid and the cap so no ice cream salts get into your ice cream.
Layer about 3 cups of ice and a cup of the ice cream salts into the ice cream maker around the ice cream bowl. Repeat this process a couple more times until the ice reaches the top of the bucket.
Secure the churning attachment onto the bucket and plug it in. It should churn for 20-30 minutes. When it is ready, the motor with almost stop churning telling you the ice cream is firm.
Remove the churner, remove the ice cream bowl from out of the bucket, put the lid and cap on the ice cream, and place it in the freezer right away.
You can enjoy it right away, but if you like hard ice cream, I recommend freezing it overnight.
