Ingredients
Equipment
Method
- In a large mixing bowl, combine cold heavy cream, whole milk, and granulated sugar. Whisk until the sugar is completely dissolved.
- Slice the vanilla bean lengthwise, scrape out the seeds with a knife, and stir them into the cream base.
- Wash and hull the strawberries, then gently mash them in a separate bowl.
- Squeeze fresh lemon juice over the mashed strawberries and stir to combine.
- Fold the strawberry mixture into the cream base until the colors blend to a soft pink.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions for about 20-25 minutes.
- Transfer the churned ice cream into an airtight container, smooth the top, and place parchment paper on the surface before sealing the lid.
- Freeze for at least 3-4 hours, or preferably overnight, before serving.
Nutrition
Calories: 290kcalCarbohydrates: 26gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 80mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 7mgCalcium: 120mgIron: 0.5mg
Notes
Always use fresh, ripe strawberries for the best flavor.
For a dairy-free version, replace cream and milk with full-fat canned coconut milk.
If your ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Feel free to mix in chocolate chips or nuts for added texture.
Store the ice cream in an airtight container and use parchment paper to prevent freezer burn.
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