A refreshing strawberries and cream ice cream made with plump and juicy strawberries. This contains no egg yolks so the strawberry flavor shines through!
Resting and chilling time16hrs
Keyword: Ice Cream
Author: Eva Bakes
1poundfresh or frozen strawberriescleaned and hulled (if using fresh)
1 and ¼cupsorganic cane sugarcan substitute with granulated sugar if needed
1 and ½cupswhole milk
¾cupskim milk powder
In a medium sized bowl, toss the strawberries with ½ cup of the sugar. Cover and allow to rest for 6-8 hours (I let mine sit overnight). The strawberries will eventually be sitting in a pool of reddish liquid.
Strain out the strawberries through a fine mesh sieve (you can either save the liquid for a strawberry lemonade, daiquiri or other fun tropical drink, or you can discard it). Transfer the strawberries to a high powered blender (If desired, you can save a few strawberries and set aside for later) and add the milk, skim milk powder and remaining ¾ cup of sugar. Pulse until smooth.
Transfer the strawberry mixture to a large bowl and stir in the heavy cream until smooth. Cover and refrigerate for at least 2 hours or until cold. Churn the custard in your ice cream machine according to the manufacturer's instructions. Fold in the reserved strawberries if using (you might want to chop them into smaller pieces).
Transfer the ice cream to a freezer-safe container. If desired, you can add chocolate syrup into the ice cream as well. Freeze at least 6-8 hours before serving.