Strawberry Ice Cream
Macerating fresh strawberries with sugar gives this ice cream tons of strawberry flavor. Save the syrup for drinks, cakes, or ice cream topping.
- 1 lb (450 g) fresh strawberries, cleaned and hulled
- 3/4 cup (175 mg) sugar, divided
- 2 cups (500 mg) heavy whipping cream
- 1 cup (250 mg) whole milk
- 1 tsp (5 mL) vanilla extract
- ⅛ tsp (0.5 mL) salt
Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
Coarsely chop the strawberries in the Manual Food Processor. Combine the chopped strawberries and ½ cup (125 mL) of the sugar. Cover and refrigerate for 1 hour.
Combine the remaining ingredients in a bowl and whisk until the sugar is dissolved. Place in refrigerator until ready to use.
Pour the strawberries into a small colander sitting inside a bowl and strain out the resulting syrup, using a large spoon or spatula to press out as much liquid as possible (save the syrup for another use). Add the strawberries to the cream mixture and stir to combine.
Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl.
Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.
- 8 servings
Nutrients per serving:
U.S. Nutrients per serving (½ cup/125 mL): Calories 320, Total Fat 23 g, Saturated Fat 14 g, Cholesterol 85 mg, Sodium 75 mg, Carbohydrate 27 g, Fiber 1 g, Sugars 23 g, Protein 3 g
Strawberry Cheesecake Ice Cream
To make Strawberry Cheesecake Ice Cream, stir in diced cheesecake and add a swirl of syrup after the ice cream is done churning.
- 2 slices frozen cheesecake, diced (about 1½ cup/375 mL)
- 1 tbsp (15 mL) strawberry syrup