strawberry ice cream
Imagine a bowl of strawberry whipped cream frozen until firm and then scooped onto waffle cones – if an ice cream could taste like sweet whipped cream, this is it! Pretty and pink, there’s no better way to profile sweet strawberries than with strawberry ice cream.
Sliced berries are tossed with sugar and left to sit for an hour to soften and release their juices before being blended and mixed with cream. Use the sweetest berries you can find for the most flavorful scoops, though this method also works nicely for a less than stellar basket of strawberries – simply taste the fruit and adjust the sugar accordingly.
- 4 cups fresh strawberries, hulled and sliced
- 1 cup sugar, divided
- 2 cups heavy cream
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 Tbsp vodka (optional)
- Combine sliced strawberries and 1/4 cup sugar in a bowl; let stand for 1 hour, tossing occasionally. Puree strawberries in a food processor or blender until smooth. Strain through a fine mesh sieve into a large bowl, pressing firmly on solids.
- Whisk in remaining 3/4 cup sugar, heavy cream, vanilla, salt, and vodka until smooth. Cover and chill mixture for four hours in the refrigerator. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and freeze overnight until firm.
The vodka prevents the ice cream from freezing too firmly.
- Serving Size: 1/2 cup
- Calories: 220
- Carbohydrates: 31