Prep 10 mins
Cook 30 mins
This is what real strawberry ice cream should taste like. It's fresh and all natural. I like knowing exactly what's in the stuff we're eating, don't you? It'll turn out just a light shade of pink so if you want it pinker, add a few drops of food coloring. Splenda lovers- this will NOT turn out the same using splenda. It won't have the same rich, creamy consistency. I don't know why but it won't. Cooking time is freezing time.
- 1 pint fresh strawberries, stemmed, hulled and sliced
- 1 tablespoon lemon juice
- 1 cup sugar, divided
- 1 1⁄2 cups milk
- 1 1⁄2 cups heavy cream
- 2 teaspoons vanilla extract
- In a small bowl, combine the strawberries, 1/3 cup sugar and lemon juice. Let sit in frige to macerate for 2 hours.
- In a medium bowl, combine all ingredients except strawberry mixture. Stir until suger is dissolved. Add juice from strawberries. Pour into ice cream freezer and freeze according to manufacturers instructions. Add strawberries during the last 5 minutes of freezing.
Thanks for getting me to dust off my Cuisinart ice cream maker. This recipe was so easy and delicious. It was a little soft coming out of the ice cream bowl so we transferred it to the freezer for it to firm up. It certainly did not stop us from tasting it first -- so good with those wonderful strawberry slices mixed in. Made for Everyday is a Holiday, May, 2012.
Splenda Lovers - It won't turn out the same because it is the the fat and sugar content that allows ice cream to retain a creamy texture and keep from freezing solid. If you'd like to substitute an artificial sweetener, adding a couple of teaspoons of vodka (for no flavor) or a complementary liqueur per quart of ice cream will also help keep your ice cream creamy and scoopable.