Homemade Fresh Strawberry Ice Cream
An easy-to-make strawberry ice cream that preserves the fresh taste of summer strawberries with a smooth, creamy texture.
Prep Time30 mins
Ice Cream Maker30 mins
Total Time1 hr
Servings: 2 quarts
- 1 quart fresh strawberries divided
- 1 cup sugar divided (or more, to taste)
- 2 tablespoons whipped cream vodka** [Optional, sort of]
- 2 cups half & half
- 1/3 cup corn syrup
- 1/2 tsp kosher salt to taste
Hull all the strawberries. Chop enough strawberries to make one cup of chopped berries. (You probably want the chunks to be pretty small, but I'll leave that to you.) Put chopped strawberries in a small bowl with 1/4 cup sugar and the vodka. Refrigerate while you make the rest of the ice cream base.
Put remaining strawberries in a blender and puree. Measure out about 1 1/2 cups of puree. (If you have extra, put it in the fridge - you can use it for ice cream topping later!)
Blend the 1 1/2 cups of strawberry puree with the remaining ingredients. Taste the mixture and adjust the sweetness to your personal tastes by adding a little additional sugar if desired.
Chill the ice cream base in the blender jar in refrigerator for at least one hour.
Take the blender jar out of the fridge and add the chopped strawberry mixture. Pulse very briefly to combine. (You want to keep those little chunks of strawberries, so don't get crazy here.)
Churn in ice cream maker according to manufacturer directions. (For reference, it usually takes 25 -30 minutes to freeze in our ice cream maker.)
Serve immediately for soft serve ice cream, or, if you prefer your ice cream hard-set, put it in the freezer for 2-4 hours before serving.