With strawberry season at its peak, showcase those beautiful red berries with this fresh strawberries and cream ice cream. No egg yolks are used so the strawberries can shine through!
Addie and I had a great time picking strawberries a few weeks ago. The problem was that the strawberries were going fast – meaning, they were ripening very quickly and needed to be consumed. I had to come up with some recipes that used a lot of our strawberries (I did not want to freeze them).
One idea that I had was to make some fresh strawberries and cream ice cream. I hadn’t made this variety in a while, and I have wanted to try the Ample Hills recipe.
I cleaned my strawberries over lunch one day and let them sit on the counter to macerate all afternoon. In the evening, I blended them and mixed in the cream. Then, I placed it in the refrigerator to chill overnight. I know that my ice cream maker does not do as well when the ice cream base is not fully cold. If your ice cream maker isn’t as finicky as mine, you can try skipping this step, although I don’t recommend it. I know it’s hard being patient when it comes to ice cream!
This ice cream did not churn up as solidly as I wanted. It was still a bit on the liquidy side when it was done churning. However, it froze up nicely and did not form a lot of ice crystals. I think add some egg yolks would have helped solidify the base, but the egg yolks would have taken away from the strawberry flavor.
We enjoyed the ice cream, but Addie and I thought it could have used even more strawberry flavor. What we did was top ours with the fresh strawberry jam that we made from earlier in the week. Once the jam was added, we were happy as clams.
Husband’s rating: 4.5 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Fresh strawberries and cream ice cream
- 1 pound fresh (or frozen) strawberries cleaned, hulled, and patted dry
- 1 and ¼ cups organic cane sugar divided
- 1 and ½ cups whole milk I used 1%
- ¾ cup skim milk powder
- 2 cups heavy cream
- In a medium bowl, toss together the strawberries with ½ cup of the sugar. Cover with plastic wrap and let the berries macerate for 6-8 hours.
- Strain the strawberries through a colander or fine mesh sieve. You won't need the sugary strawberry water (save it for a smoothie or boil it down to make a strawberry simple syrup for drizzling!).
- Transfer the berries into a high powered blender. Add the milk, skim milk powder, and remaining ¾ cup of sugar. Blend until smooth.
- Pour the berry mixture into a large bowl. Add the heavy cream and mix well. Refrigerate for 8 hours or up to overnight so the mixture is cold.
- The next day, process the ice cream according to your manufacturer's instructions. Transfer to a freezer-proof container and freeze for 5-8 hours or overnight.