Ultimate Homemade Strawberry Ice Cream – Fresh & Creamy

Discover the secret to creating the most delectable strawberry ice cream you’ve ever tasted. This recipe combines the perfect balance of fresh, ripe strawberries with a creamy base, resulting in a dessert that’s both refreshing and indulgent.

Strawberry ice cream can be tricky to master. Many versions fall short, either lacking in flavor or suffering from an icy texture. But fear not! This recipe solves both problems, delivering a creamy consistency packed with intense strawberry flavor.

The key to success lies in using the finest, freshest strawberries you can find. When these juicy gems are at their peak, they bring an unparalleled sweetness and aroma to your ice cream. Combined with our specially crafted base, you’ll achieve a texture that’s smooth and creamy, without any unwanted iciness.

Let’s dive into the world of homemade strawberry ice cream and create a dessert that will have everyone asking for seconds!

Ingredients

• 30 ounces (1 quart plus a little extra) fresh strawberries, washed, hulled, and divided (see notes)
• 1 1/4 cups sugar, divided
• 4 tablespoons 80-proof liquor such as vodka or, preferably, Cointreau
• 2 cups half-and-half
• 1/2 cup corn syrup
• 1/2 teaspoon kosher salt, to taste
• Scant drops of lemon juice, if needed

Directions

1. Begin by preparing the strawberry mix-ins. Quarter 6 ounces (about 1 cup) of strawberries, then slice the quarters crosswise into very thin pieces. In a mixing bowl, combine these strawberry pieces with 1/2 cup sugar and your chosen alcohol. Let this mixture stand in the refrigerator for at least 2 hours, or up to 2 days for a more intense flavor.
2. Now, let’s create the strawberry puree. In a blender, process the remaining strawberries until very smooth, about 30 seconds. Strain this through a fine-mesh strainer to remove all seeds and fibers. Measure out and reserve 1 1/2 cups of this smooth puree. Any extra can be saved for another use – it’s delicious stirred into yogurt or spread on toast!
3. In a clean mixing bowl, combine your 1 1/2 cups of strawberry puree with the half-and-half, corn syrup, and the remaining 3/4 cup sugar. Whisk until all ingredients are fully incorporated. Add salt to taste, and if the mixture seems too sweet, balance it with a few drops of lemon juice.
4. Chill this mixture in the refrigerator until it’s very cold, at least 45°F (7°C). This usually takes about 2 to 3 hours. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. In the final minute of churning, retrieve your strawberry mix-ins from the refrigerator. Strain off the syrup (save this for cocktails!) and add the fruit pieces to the churning ice cream.
5. Transfer your freshly churned ice cream to an airtight container and let it firm up in the freezer for at least 4 hours before serving. The wait will be worth it, we promise!

Notes

The quality of this ice cream depends entirely on your strawberries. Use impeccably ripe ones while they’re in season; those giant store-bought berries won’t deliver the same flavor punch. Strawberry amounts are approximate; final yields can vary, so this recipe may call for more fruit than you actually need.

Why This Recipe Works

This strawberry ice cream recipe stands out for several reasons:

• Fresh, uncooked strawberries: By using fresh, ripe strawberries without cooking them, we preserve their bright, natural flavor.
• Balanced base: The combination of half-and-half and corn syrup creates a creamy texture without overwhelming the strawberry flavor.
• Macerated mix-ins: Soaking the strawberry pieces in sugar and alcohol prevents them from freezing solid, ensuring a pleasant texture in every bite.
• No eggs: Skipping the custard base allows the pure strawberry flavor to shine through.

Serving Suggestions

This strawberry ice cream is delightful on its own, but here are some serving ideas to elevate your dessert experience:

• Serve in a homemade waffle cone for a classic ice cream parlor feel.
• Top with a drizzle of warm chocolate sauce for a strawberries-and-chocolate combination.
• Pair with a slice of pound cake or angel food cake for a summery dessert.
• Use as a filling for ice cream sandwiches made with soft chocolate cookies.

Storage Tips

To maintain the best quality of your homemade strawberry ice cream:

• Store in an airtight container in the freezer.
• Place a piece of plastic wrap directly on the surface of the ice cream before sealing the container to prevent ice crystals from forming.
• Consume within 1-2 weeks for the best flavor and texture.
• Let the ice cream sit at room temperature for 5-10 minutes before scooping for the perfect consistency.