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!
Ingredients
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
Directions
- 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.
Source
adapted from Sweet & Savory Eats