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Homemade Strawberry Ice Cream

I’m not a huge ice cream fan.  Don’t get me wrong!  I really like the stuff but I hardly ever have cravings for it.  Unless it’s summer and I’m making my own.  And it’s extra special when the fruit is your very own.  This is what I made today.  Yum!  This is pretty much perfection.
This is an easy recipe, too.  Basically strawberries, sugar and cream.  Oh, and they add a little citrus juice to brighten the strawberry taste.  It was a good idea.  This is a very strawberry ice cream!
July 9th:  Updated with recipe. 
Strawberry Ice Cream
12 oz strawberries, hulled
Juice of 1 orange
Juice of 1 lemon
6 oz caster (superfine) sugar
1 cup heavy cream

Puree the berries in a blender, leaving a few chunks if desired. Combine puree with orange and lemon juice and sugar. Set aside (in refrigerator) for 2 hours, stirring occasionally to help dissolve the sugar.

Whip the cream until it holds soft peaks. Combine it with the puree and then whisk together.

Freeze in an ice cream freezer according to manufacturer’s instructions.  

Note:  I meant to measure the actual amount of fruit juice I used but forgot to write it down.  :-(  I believe it was about 1/2 cup of orange juice and 1/4 up of lemon.  Also, I have this ice cream maker and by the end of the freezing time the ice cream was starting to push its way out the top – this makes a pretty big batch.   
  1. Unknown permalink
    03-Jul-2006 12:54 pm

    Lovely picture! That is making me quite hungry!

  2. Culinary permalink
    05-Jul-2006 9:17 am

    Thanks, Katy! 

  3. Unknown permalink
    08-Jul-2006 10:18 pm

    Can you post the recipe? :) Great site BTW.

  4. Culinary permalink
    09-Jul-2006 8:05 pm

    Hi CriticalEater!
    Nice to have you stop by.  I\’ve been lurking over at your place off and on, too. :-)  Thanks for your kind comments.  I feel bad as I\’m not posting as much as I like here on Culinary Fool.  The Spirit World has been taking a lot of my blogging time but I hope to have that in a little better shape in the next week or so. 
    Thanks, too, for the kick in the pants about the recipe.  Meant to post once I had a chance to sample the ice cream over a couple of days to make sure it held up after some freezer time and it does. 
    Try it out and let me know how it works for you!
    ~ B

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