Since our anniversary is this Wednesday, Ben bought me an early gift this weekend- the ice cream maker attachment for my KitchenAid stand mixer!  I couldn’t think of many things I would rather have and I was so excited to give it a try.  I have several recipes marked and also have an awesome ice cream cookbook, but choosing which recipe to try first was not very difficult.  I have had this recipe bookmarked longer than any other and with tons of strawberries in my refrigerator, it was meant to be.  I must say, the results were truly amazing.  I am a serious ice cream lover, but this was so much better than any store bought ice cream I have ever had.  The ice cream maker worked perfectly and I cannot wait to try more flavors.  With so many to choose from, who knows which one I’ll try next!

  • Yield about 1 quart


2 cups fresh ripe strawberries, stemmed and sliced

3 tbsp. freshly squeezed lemon juice

1 cup sugar, divided

1 cup whole milk

2 cups heavy cream

1 tsp. vanilla extract


  • 01

    Combine the strawberries with the lemon juice and 1/3 cup of sugar; stir gently and allow the strawberries to macerate in the juices for 2 hours.

  • 02

    In another bowl, use a hand mixer to combine the milk and granulated sugar until the sugar is dissolved.  Stir in the heavy cream, the vanilla and any accumulated juices from the strawberries.

  • 03

    Turn on your ice cream maker and pour the mixture into the frozen bowl.  Let mix until thickened, about 25-30 minutes.  Add the sliced strawberries during the last 5 minutes of freezing.  Ice cream will be soft at this point.  For a firmer ice cream, transfer to an airtight container and store in freezer until it has reached your desired consistency.