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Steeped in the traditions of summertime indulgence, strawberry ice cream has been delighting taste buds for centuries. This sweet treat, originally enjoyed by aristocrats in Europe, has evolved over time into a universally beloved dessert, crossing oceans and cultures to reach every corner of the globe. But our Recipe for Easy Homemade Strawberry Ice Cream Bursting with Fresh Fruity Flavor takes this classic dessert back to its roots, emphasizing simplicity, freshness, and the pure, unadulterated taste of juicy strawberries.

What sets our version apart is the use of fresh, ripe Strawberries, which are pureed to infuse every scoop with a burst of fruity flavor. Unlike store-bought alternatives, our homemade strawberry ice cream is free of artificial flavorings and preservatives, allowing the natural sweetness and tanginess of strawberries to shine. The result is a refreshing, creamy ice cream that maintains the integrity of the strawberry flavor, with the added satisfaction of knowing every ingredient that goes into your dessert.

Tasting this strawberry ice cream is like taking a sensory stroll through a sun-kissed strawberry field. Each spoonful delivers a harmonious balance of sweet and tart, creamy and fruity, transporting you to long lazy summer days. This ice cream is perfect served in a waffle cone, dolloped on top of a warm brownie, or simply scooped into a bowl and adorned with a sprig of fresh mint. So, whether you’re a seasoned ice cream maker or a curious beginner, this recipe is sure to become a favorite in your household.

Main Ingredients

• 2 cups ripe strawberries (cleaned, hulled and halved)
• 1 cup granulated sugar (can be adjusted to taste)
• 1 cup full cream milk
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Seasonings and Spices

• 1/4 teaspoon salt

Optional Toppings

• to taste fresh strawberries (for garnish)
• to taste fresh mint leaves (for garnish)
• to taste waffle cone
• to taste brownies (warm)

Preparation

1. Wash 2 cups of ripe strawberries thoroughly under cold water. Pat them dry using a kitchen towel.
   Tip: Choose ripe strawberries for the best flavor.
2. Remove the green leafy tops from the strawberries and cut them into quarters.
   Tip: Discard any strawberries that are overly soft or moldy.
3. In a blender, puree the strawberries until smooth. You should end up with about 1 cup of strawberry puree.
   Tip: If you prefer a chunkier texture, pulse the blender a few times instead of blending until smooth.

Cooking Instructions

1. In a medium saucepan, combine the strawberry puree, 1 cup of granulated sugar, and 1/4 teaspoon of salt. Heat over medium heat, stirring frequently, until the sugar completely dissolves, about 5-7 minutes.
   Tip: Avoid boiling the mixture. You just want the sugar to dissolve.
2. Remove the saucepan from the heat, and slowly stir in 1 cup of full cream milk, 2 cups of heavy cream, and 1 teaspoon of vanilla extract. Stir until well combined.
   Tip: Slowly adding the milk and cream ensures that the mixture doesn’t curdle.
3. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours or overnight, until it’s thoroughly chilled.
   Tip: Chilling the mixture before churning will help it freeze faster, resulting in a smoother texture.

Finishing Touches

1. Pour the chilled strawberry mixture into an ice cream maker. Churn according to the manufacturer’s instructions, usually about 20-25 minutes. The ice cream should have a soft, creamy texture.
   Tip: If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes, until it reaches the desired consistency.
2. Transfer the ice cream to a lidded container and freeze for at least 2 hours or until firm.
   Tip: Press a piece of wax or parchment paper against the surface of the ice cream before covering it to prevent ice crystals from forming.
3. Scoop the strawberry ice cream into waffle cones, place a scoop on top of a warm brownie, or dish it into bowls. Garnish with fresh strawberries and mint leaves to taste.
   Tip: Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.