Frozen strawberry ice cream, a classic and beloved dessert, offers a refreshing blend of creamy sweetness and fruity zest. Ideal for a summer’s day or a cozy winter treat, this dessert is not only delicious but also relatively easy to make. Here’s a detailed look at this delightful treat, its ingredients, and how to prepare it.
- In the Freezer: If stored in a typical household freezer, a scoop of ice cream can remain frozen for several hours or more, depending on how cold the freezer is set and how often the door is opened.
- Out of the Freezer: If you’re serving it and it’s left out at room temperature, it will start to melt within a few minutes, especially if the room is warm. It might stay semi-frozen for about 10-20 minutes before it becomes too soft to scoop easily.
- Ingredients
- Fresh Strawberries (2 cups): Choose ripe, juicy strawberries for the best flavor. You can use frozen strawberries, but fresh ones will give a better texture.
- Granulated Sugar (3/4 cup): This sweetens the ice cream and helps in creating a smooth texture.
- Heavy Cream (1 cup): Adds richness and creaminess.
- Whole Milk (1 cup): Balances the creaminess and helps in achieving the right consistency.
- Lemon Juice (1 tablespoon): Enhances the strawberry flavor and adds a bit of tartness.
- Vanilla Extract (1 teaspoon): Adds depth of flavor and complements the strawberries.
- Salt (a pinch): Enhances the overall flavor of the ice cream.
Preparation Steps
- Prepare the Strawberries: Wash the strawberries thoroughly and remove the stems. Cut them into quarters and place them in a mixing bowl.
- Sweeten the Strawberries: Sprinkle 1/4 cup of granulated sugar over the strawberries. Let them sit for about 15 minutes. This process, known as maceration, helps the strawberries release their natural juices and become sweeter.
- Blend the Strawberries: After maceration, transfer the strawberries and their juices into a blender or food processor. Blend until you achieve a smooth puree. For a chunkier texture, blend only part of the strawberries.
- Mix the Cream and Milk: In a separate bowl, combine the remaining 1/2 cup of granulated sugar with the heavy cream, whole milk, and vanilla extract. Stir until the sugar is fully dissolved.
- Combine and Chill: Add the strawberry puree and lemon juice to the cream mixture. Stir well to combine. Chill the mixture in the refrigerator for at least 2 hours. Chilling helps the ice cream base to churn better and enhances the final texture.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker. Follow the manufacturer’s instructions for churning. Typically, this process takes about 20-25 minutes and will turn the mixture into a soft-serve consistency.
- Freeze the Ice Cream: Transfer the churned ice cream into an airtight container. Freeze for at least 2 hours to firm up the texture.
- Serve: Scoop the ice cream into bowls or cones. For an extra touch, garnish with fresh strawberry slices or a sprig of mint.
Notes
- Texture Tips: If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish and stir it every 30 minutes to break up ice crystals until it reaches the desired consistency.
- Flavor Variations: For added flavor, consider mixing in some crushed graham crackers or a swirl of strawberry sauce. You can also experiment with adding a bit of chopped mint or basil for a unique twist.
- Storage: Homemade ice cream is best enjoyed within 2-3 weeks of making it. To prevent ice crystals from forming, make sure the container is well-sealed.
- Health Considerations: For a lighter version, substitute some or all of the heavy cream with half-and-half or milk. Be aware that this will affect the creaminess and texture of the ice cream.