I promised you homemade strawberry ice cream. And homemade strawberry ice cream you shall receive.
This is also made without an ice cream maker. Thank you David Lebovitz! I found general instructions on how to do this from his website.
I used all of the strawberries I had picked earlier this week. They were really ripe and if I didn’t use them up fast, they would’ve been goners.
And we needed a reason to eat lots and lots of ice cream.
Homemade strawberry ice cream (makes approx. 4 pints)
*approx. 3-4 hours for entire process
- 2 eggs, PASTEURIZED
- 1 1/4 cups sugar
- 2 cups half-and-half
- 1 cup heavy cream
- 1/4 teaspoon vanilla extract
- 3 cups strawberries, pureed
- 1 cup strawberries, diced into small pieces (optional)
1) Freeze a deep baking dish with large surface area in the freezer for later.
2) In a mixing bowl resting over an ice bath, whisk all ingredients together.
3) Pour mixture into frozen baking dish, freeze for 45 minutes. Take it out, break up frozen bits with whisk or spatula. Repeat this process at 30 minute intervals until it’s nearly impossible to break apart anymore.
4) Scoop into tupperware containers and place in freezer until ready to serve.
Make an ice bath for your mixing bowl. Mine melted because I’m very slow. Oh well.
Find a deep baking dish with a fairly large surface area, to hold the liquid ice cream later on. Place this dish into freezer to get it cold.
Now you see how well I organize my freezer.
Puree the 3 cups of strawberries, in a blender or food processor. I had a picture of doing so, but my very incompetent jump drive ate most of my pictures. So pretend I’m pureeing strawberries…
If you can find pasteurized eggs at the supermarket for this, please do so. Here is a link for more information about pasteurized eggs for homemade ice cream.
Whisk sugar into mixture.
Mix half-and-half, heavy cream, and vanilla extract.
Add the 3 cups of strawberry puree, mix well.
Add diced strawberry chunks. This is optional. You don’t want them too big or you’ll have a hard time chewing them when they’re frozen.
Pour mixture into the frozen baking dish. Freeze for 45 minutes.
45 minutes later, take it out of the freezer. Is it done yet??? Is it??? Not yet.
See how the edges are freezing? Use a whisk or spatula and break this up.
Break up all the frozen bits until it looks like it’s completely liquefied again. Place in the freezer for 30 minutes.
As we are waiting….
Wait…what’s this picture?! How does this relate to ice cream? Here’s the (exaggerated) explanation:
Chris: Candy! You have to take a pic of my pizza! This is the best looking pizza I ever made in the entire world!!
Chris: No! You have to get a close-up of the cheese! And the browned bits of sausage! Get on in there!!!
Chris was extremely excited that day. More so than usual. I mean, he was getting pizza AND ice cream.
Back to the ice cream.
Take out of the freezer again. Whisk vigorously to break apart all the frozen bits. Try to get it as smooth as possible.
Put it back into the freezer for 30 minutes. See the pattern? Continue breaking it apart and freezing 30 minutes until you can whisk no more.
This image was maybe the 4th, or 5th time of the freezing/breaking apart process.
That took a bit of muscle to break apart. I think I’ll freeze it one last time and call it a night.
Pour into tupperware containers and store in freezer until ready to eat.
Which is now!
In my opinion, this tastes better than store-bought ice cream. There’s a hint of freshness to it. I would have preferred it a bit more creamy, and that gives me more reason to make this again…and again…and again…