Homemade strawberry Ice Cream
- Total Time: 4 hours 45 minutes
- Yield: 7 1x
Description
There’s nothing quite like the taste of fresh British strawberries in the summer, and the ones I picked up from Jeremy Clarkson’s Diddly Squat Farm Shop were honestly the best I’ve had in years. Usually, I can’t resist just pouring over some cream and enjoying them right away, but this time I wanted to make the moment last. That’s when I decided to turn them into homemade strawberry ice cream. This easy strawberry ice cream recipe is made completely from scratch, and it’s rich, creamy, and packed with real strawberry flavour. It’s the perfect way to preserve fresh strawberries and enjoy that classic strawberries and cream taste in a frozen dessert you can dip into any time. Whether you’re looking for a simple summer dessert idea or a proper British ice cream recipe, this one’s a keeper.
One hack I can give you, if you cannot get good quality strawberries (which is essential for the flavour), you can use a couple of tablespoons of Monin strawberry syrup, and stir it in. Sadly some supermarket strawberries can lack flavour.
Ingredients
- 400g Fresh Strawberries
- 170g Caster Sugar
- 1 Tsp Vanilla Extract
- 300ml Double Cream
- 160ml Full Fat Milk
Instructions
In a bowl place the strawberries that have been roughly chopped and sprinkle over around 20g of the caster sugar. Now leave them somewhere (not the fridge) where they can warm and get soft. A few hours is the best for this I find, as it releases the strawberry flavour better.
Then once the strawberries have warmed and started to release juice, you can either mash and squish them with say a potato masher or use a hand blender to bring it to a pulp. Set to the side again.
Then in another bowl add in the cream, milk, vanilla and the remaining 150g of caster sugar. Whisk it up a little with a hand whisk and then add in the strawberry pulp and stir further. Then place in the fridge for an hour or so, until the sugar dissolves and the mixture goes cool again.
Then once it has properly chilled through, you can put it in an ice cream maker. Each model varies, but with my older model of Cuisinart, it can take up to 45 minutes. I then place into a tub and into a freezer.
If you don’t have an ice cream maker, you can place it in a tub, then into the freezer. Then every hour or so take it out and give it a whisk through.
- Prep Time: 4 hours
- Cook Time: 45 minutes
- Category: snack
- Method: no cook
- Cuisine: British