Strawberry Ice Cream
A rich, cream and smooth homemade strawberry ice cream with loads of strawberry flavor and your choice of add-ins.
Servings 2 pints
Cost 5
Ingredients
Ice Cream
- ¾ cup plus 2 tablespoons sugar (175 grams)
- ¼ cup nonfat dry milk powder (28 grams)
- 2 cups freeze dried strawberries or ½ cup powder, go by weight if possible (56 grams)
- ¼ teaspoon kosher salt
- 2 cups heavy whipping cream
- 1 cup milk
- 2 tablespoon light corn syrup (40 grams)
- 2 teaspoons vanilla or vanilla bean paste
- 1 teaspoon fresh lemon juice
- 1 tablespoon cold vodka
Additional Add-ins
- ⅓ cup animal crackers or vanilla wafers or anything else you like!
Instructions
- Mix together the sugar, milk powder, salt and about 45 grams (little less than 2 cups) of the strawberries. Hold back the remaining strawberries for adding later.
- Put the milk in the blender container. Add the strawberry mixture and blend for about 45 seconds or until mixture is thick, creamy and dark pink.
- Add the cream, corn syrup, vanilla, lemon juice and vodka (if using). Blend for about 1 minute. The mixture should be very thick.
- Transfer to the ice cream maker and churn using your usual ice cream maker directions.
- Pack the ice cream into pint containers adding your choice of cookies (Animal Crackers, Nilla Wafers) and swirling in roasted strawberries or sauce if desired.
- Freeze overnight or for as long as you can stand it! This ice cream freezes pretty quickly so it will be servable in a few hours, but better on day 2.
Notes
An optional mix-in which you can add as you pack if you feel like you want more textural contrast. Roasted Strawberries: Preheat the oven to 375 degrees F. Put ½ pound frozen strawberries in an 8-inch square metal pan. Sprinkle with 2 tablespoons sugar. Bake for about 20 minutes or until the strawberries are soft and thick syrup has formed. Let cool completely. You should end up with somewhere around 10-11 oz strawberries with a thick syrup sticking to them.