Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 pinch of salt
Feel free to swap fresh strawberries with frozen ones if you’re making this out of season. Just be sure to thaw and drain them before use. If you’re a fan of a little tang, a squeeze of lemon juice can elevate the strawberry flavor beautifully.
Instructions
- Begin by macerating the strawberries. In a medium bowl, combine the sliced strawberries and granulated sugar. Let them sit for about 30 minutes, stirring occasionally, until the strawberries release their juices.
- Using a fork or a potato masher, mash the strawberries slightly to release more juice and break them into smaller pieces. This step reminds me of the times I’d watch my dad mash lentils, turning simple ingredients into something extraordinary.
- In a large bowl, whisk together the heavy cream, whole milk, vanilla extract, and a pinch of salt until well combined.
- Pour the strawberry mixture into the cream mixture and stir until everything is well incorporated.
- If you have an ice cream maker, pour the mixture into it and churn according to the manufacturer’s instructions. If not, don’t worry! Pour the mixture into a shallow dish, cover with plastic wrap, and freeze. Stir every 30 minutes for about 3-4 hours to ensure a creamy texture.
- Once the ice cream is firm, scoop it into bowls and serve. Watch as your family’s eyes light up with every spoonful, just like mine do at every family dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Strawberries and Cream Ice Cream, recipe, cooking, food
