Strawberry Ice Cream
Recipe GLPR7336c034834b0f
A fresh and creamy strawberry ice cream made with real strawberries, heavy cream, and sour cream. The strawberries are gently macerated with sugar to release their natural juices, creating a vibrant flavor. The mixture is then blended until smooth and chilled before churning into a rich, homemade ice cream.
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Ingredients
1 lb Fresh strawberries
¾ cup Granulated sugar
1 cup Heavy whipping cream
1 cup Sour cream
½ teaspoon Fresh lemon juice
Directions
Rinse the strawberries thoroughly under cool water. Remove the stems and hulls, then slice the strawberries into even pieces.
Place the sliced strawberries in a saucepan and add the sugar. Stir well to combine, ensuring all strawberries are coated with sugar.
Set the pan over medium heat and cook gently, stirring occasionally, until the sugar just begins to dissolve and the strawberries release their juices. This should take about 5–7 minutes. Do not allow it to come to a full boil.
Cover the pan and remove it from the heat. Let the strawberry mixture sit at room temperature for 1 hour, allowing the flavors to develop and the strawberries to continue releasing their natural juices.
Transfer the cooked strawberry mixture (including all juices), sour cream, heavy whipping cream, and lemon juice to a food processor or blender.
Pulse the ingredients until smooth and well combined. Ensure there are no visible lumps, though a slightly textured consistency is acceptable.
Pour the mixture into an airtight container and refrigerate for at least 1 hour until thoroughly chilled.
Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions, typically 20–30 minutes, until it reaches a soft-serve consistency. If you do not have an ice cream maker, pour the mixture into a shallow freezer-safe dish, freeze for 1 hour, then stir vigorously with a fork to break up ice crystals. Repeat this process every 30 minutes for 2–3 hours until the mixture reaches the desired consistency.
