Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar, divided
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla bean paste (or 1 tablespoon vanilla extract)
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- For the strawberry syrup:
- 1 cup fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
Instructions
- Combine the sliced strawberries with 1/4 cup of sugar and lemon juice in a bowl. Let sit for 15–20 minutes to macerate.
- In a blender, combine the macerated strawberries, heavy cream, whole milk, remaining sugar, vanilla bean paste, and salt. Blend until mostly smooth, leaving some texture if desired.
- Chill the mixture in the refrigerator for at least 2 hours.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours.
- For the syrup, cook chopped strawberries, sugar, water, and lemon juice in a small saucepan over medium heat for 5–7 minutes until the berries break down. Let cool before using.
- Serve the ice cream in bowls or cones, topped with the strawberry syrup.
Notes
- Make sure the ice cream base is well chilled before churning to prevent iciness.
- Frozen strawberries can be used but should be thawed and drained.
- An ice cream maker yields the best texture, but a no-churn method can be used.
- To make the syrup thicker, simmer longer or blend until smooth.
- Store ice cream in an airtight container for up to 2 weeks and syrup in the fridge for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 30g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
