A thick, creamy homemade strawberry ice cream made with fresh strawberries, cream and milk. This cold dessert, carrying the fruit's natural sweetness, is the most beloved solution for summer heat and dessert cravings.
Puree most of the strawberries with sugar and lemon juice, leaving some in coarse pieces. The sugar draws out the strawberries' juice and intensifies their flavor.
Whip the cold cream until it thickens and becomes lightly fluffy. Gently fold in the milk and strawberry puree, then add the coarse strawberry pieces as well.
Transfer the mixture to a container with a lid and place it in the freezer. If you don't have an ice cream maker, whisk it a few times during freezing to prevent ice crystals from forming. Serve once fully frozen.
Important: Contains dairy. To keep the ice cream from crystallizing, if you don't have an ice cream maker, whisk it a few times during freezing. Taking it out of the freezer a few minutes before serving makes it easier to scoop. Can be kept in a covered container in the freezer for a week.
Pureeing some of the strawberries and leaving the rest in chunks adds both color and texture. Whipping the cream while it's cold makes it fluff up better and gives a lighter ice cream.
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