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This recipe was featured in Ice Cream and Sorbets.
Lamont Petersen | Navarro County EC, Bandera EC
Ideal for summer, when strawberries are at their peak, strawberry ice cream is a hit for all ages. The fruit is macerated before blending to soften and release juices, which allows the berry flavor to pop.
1 pound strawberries, hulled and sliced
3/4 cup sugar
1/8 teaspoon salt
2 cups heavy cream
1 tablespoon vanilla extract
1. In a bowl, combine sliced strawberries, sugar and salt. Cover and refrigerate 1–2 hours to release juices.
2. Stir mixture well and purée berries with the accumulated juices.
3. Whisk together purée, cream and vanilla. Cover and chill in the refrigerator 2 hours.
4. When ready to make the ice cream, stir mixture and pour into an ice cream maker. Freeze according to the manufacturer’s instructions.
Makes 1.5 quarts.