A few summers ago when we were visiting our family in Texas my mom made homemade strawberry ice cream, and I've never seen my husband so excited about ice cream before. Weeks afterward, he would make the comment, "Babe, we have to make that ice cream mom made. We have to!" I'm the sweets-lover in our home, but he leaves me in the dust when it comes to this ice cream.
We have a family farm we love to go visit about 25 minutes away, across the river, in Indiana. Each season they have different things that you can come pick at their farm, and when June hits, it is strawberry season. At some point in the month of June, we make our way up there to partake, and this June was no different. This time, though, we took the shortcut and just bought the already picked strawberries from their market to take home and turn into this creamy creation. J made it a couple evenings later while I was away at my Titus 2 group, but when I walked in the door at 11:15 he had a spoon ready and waiting for me to try. He was just as excited as usual, and it was just as wonderful.
You have to try this recipe, friends. It's bound to bring an extra dose of happy.
Strawberry Ice Cream
3 cups fresh ripe strawberries, stemmed & sliced
4 Tbsp freshly squeezed lemon juice
1 1/2 cups sugar, divided
1 1/2 cups whole milk*
2 3/4 cups heavy cream
1 1/2 tsp pure vanilla extract
Make sure that your ice cream bowl is nice and frozen, ready for mixing.
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1-2 minutes. Stir in the heavy cream and reserved strawberry mixture into frozen ice cream maker bowl, and let mix until thickened, about 20-25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
*My mom just uses 2%. We've done whole milk before, but J used a combo of 1 cup 2% and 1/2 cup half-and-half this time. Anyway you choose it's good.