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
Ingredients:
- 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)
Quick Directions:
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.
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Directions:
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!!
Candy: *Click*
Chris: No! You have to get a close-up of the cheese! And the browned bits of sausage! Get on in there!!!
Candy: *Click*
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…
Pizza and ice cream! That sounds like the perfect night to me! And it all looks SO GOOD!
I’ve been looking for a recipe to make ice cream without a machine! This looks awesome! I love strawberries. I’d probably add some blueberries in too!
Teanna – Thanks for the comment! Oh, we spoil ourselves… :)
Rebecca – Blueberries would be great too! And who has room for 284 kitchen appliances, anyway? ;)
yum! i’m always looking for non-icecream maker ice cream recipes! thanks so much; it looks delicious
Am sure the 3 to 4 hours of waiting really pays off when ye have the ice cream eventually .. it looks delicious ..
Lost for words…except ‘Wish I was there! Fantastic work!
Lizzie – that was the one major reason that always stopped me from trying this; no machine. so you’re welcome!
Nora – it’s well worth the wait, especially if you’re at home anyway, it doesn’t take that much effort! :)
Ruth – It’s the combo. of ice cream AND pizza, isn’t it? I feel like we ate like 12 year olds that day :P
I don’t have an ice cream maker so this recipe is perfect! Thanks!
You’re welcome Natasha!
that is the most fabulous idea –LOVE IT–
Well done! Looks yummy!
Looks yummy! Can’t wait to go pick up some local strawberries and try it. My family will be glad I checked out this recipe.
Hey, your pizza looked great, too. Do you have a special recipe for the crust? I’m on a diet so I should not look at this site at bed time. Good thing I was going to cheat on my diet on Saturday. Thanks!
Laura and Hummingbird – thanks for your comments!
Teena – They actually sell wheat pizza dough at some places now! It’s healthier but has a heartier taste to it. Just use that in place of the regular pizza dough. Or if you make your own dough, use wheat flour instead of bleached flour.
This looks soooo good! I love that you don’t need an ice cream machine – or any really hard-to-find ingredients. Thanks for sharing!
Great! I can’t wait to make my own homemade ice-cream :-D Thanks for sharing
You’re welcome! :)
A great recipe I can use up my abundance of strawberries with!!
Deborah – I’m thinking of picking MORE strawberries and making more desserts with them (…maybe…frozen yogurt this time??) :P
I can not WAIT to make this!! thank you for posting!
You’re welcome Kat! :)
You can feel totally safe using pastured eggs (raised on a real farm on real food) RAW in ice cream. They’re actually very healthy… Yummy looking! I made strawberry ice cream last week and put it in a plastic bag and squeezed the bag every 30 minutes instead of stirring with a spatula. Worked great!
Katie – That’s a great idea with the plastic bag. I think I’ll do that next time! Thanks for the comments :)
Hi There
Apologies for contacting you through the comments instead of email but I couldn’t spot yours. Just wanted to say that loving your photos here on the blog and would love to get some of them featured on http://www.foodandfizz.com and hopefully send you some traffic back here.
Look forward to seeing some of them :)
Cheers
Ben
Wow very nice I cream recipe.That is a great idea.
Sooooo going to try this!
Love the horror food film noir of the cherry stained cutting board.
RDM
Hey!! You have an amazing site.
I was searching for a strawberry ice-creme recipe without machine and yours is the perfect recipe. I am gonna make it using your recipe. Thanks very much dear for sharing the recipe.
Ben – I will check your site out, thank you!
Jois – Thanks
Real Deal Meal – Thanks
Chakh – Let me know how it turns out! :)
Do you have a recipe that uses eggplant as a substitute for beef? I have found that my family cannot tell the difference, so whenever a recipe calls for beef I substitute eggplant for it. Much healthier, and they have yet to catch on. Sneaky, eh? Oh well, what they don’t know won’t hurt them. Thanks for this great site, I’ll bookmark it and come back often. Please take a look at my recipe web site at http://www.KAChef.com. Bon appetit!
We are awaiting our batch right now, we picked fresh strawberries yesterday at a farm, its late so we’ll have to wait until tomorrow. I read elsewhere that a teaspon of some alcoholic beverage will help with the texture, keeping it smoother and not getting so many ice crystals since alcohol doesnt freeze. we tried it, we’ll see. Thanks, it was very easy to make, cant wait to taste it.
Tracy – I hope you enjoyed your ice cream! Yes alcohol does help keep the ice cream creamier.