Homemade Strawberry Ice Cream combines fresh strawberries with a sweet vanilla cream base. Just six ingredients and a four-quart electric ice cream maker are all you need to make the best tasting ice cream at home!
1 1/4poundsfresh strawberries- or 1 pound of hulled strawberries
1/2cupsugar
4largepasteurized eggs- or one cup of liquid pasteurized eggs
1 1/2cupssugar
4cupsheavy whipping cream
2cupsmilk- I use 1%
3TablespoonsWatkins Vanilla
rock salt and ice (not used in actual ice cream!)- this is for the ice cream process only
Instructions
Two hours before (or more) ice cream is prepared, clean and chop fresh strawberries. Add 1/2 cup of sugar to strawberries and store in refrigerator.
After two hours, pour strawberry mixture into blender and puree. Set aside.
Using a large mixing bowl, whip pasteurized eggs and sugar until well blended. Add heavy whipping cream, milk, and Watkins Vanilla. Stir until well combined. Add strawberry mixture and whip again.
Pour into 4-quart canister of ice cream maker. This should fill to about 2/3 - 3/4 full. DON'T OVERFILL or ice cream can't expand!! Place into ice cream maker, and layer ice and rock salt all around canister. Fill all the way to the top of barrel and start.
As ice melts, continue adding more ice and rock salt. When you see ice cream rising to the top of the canister, and ice cream maker starts to slow down, the ice cream should be done. This process may take anywhere from one to two hours. If ice cream is still too soft, continue to churn.
When ice cream is done, pour it into a tupperware container with a lid. Store in freezer.
Video
Notes
NOTE: Pasteurized eggs are sometimes hard to find, but they are safe to eat in raw form. If you can't find them, you will need to temper your eggs.