So this ice cream. This ice cream is made with an ice cream maker, but it is so worth the investment! I have used mine countless times and absolutely love it!
Now, the recipe calls for just a few simple ingredients: heavy whipping cream, half and half, strawberries, honey, sugar, vanilla extract, and lemon juice. And, it is seriously so simple to whip up!
Breaking down the recipe a bit, the first thing to do is to hull and chop your strawberries into small pieces. In a large bowl, mix the strawberries with the sugar, honey, and lemon juice, and allow the mixture to sit about 15-20 minutes. The sugars and acid from the lemon juice will release the strawberry juices, making them softer.
Once they have set, with a potato masher, fork, or pastry cutter, mash the strawberry mixture until there are no longer any big pieces throughout. Doing this by hand will give you nice strawberry pieces. If you prefer a smoother ice cream, use a blender or food processor to puree them.
Add heavy cream, half and half, and vanilla extract to the strawberry mixture. Pour into an ice cream maker and follow your manufacturer’s directions (mine took about 15-20 minutes). Once churned, if you like it soft serve, go ahead and enjoy! But, if you prefer it a bit thicker, chill it for 3-4 hours in the freezer. Before serving, allow it to sit out 5-10 minutes or so to soften, making it easier to scoop.
- 1 1/2 cups strawberries, hulled and diced
- 2 Tbsp honey
- 1/2 cup granulated sugar
- 1 tsp lemon juice
- 1 cup heavy whipping cream
- 1/2 cup half and half
- 1 tsp vanilla extract
- In a large bowl, mix strawberries, honey, sugar, and lemon juice. Allow to sit 15-20 minutes, or until the strawberries have released their juices.
- Mash the mixture with a potato masher, fork, or pastry cutter until there are no longer any large strawberry pieces (if you prefer a smooth ice cream, use a blender or food processor instead*).
- To the strawberries, mix heavy cream, half and half, and vanilla extract. Stir just until combined.
- Pour the mixture into your ice cream maker, and follow your manufacturer’s instructions (mine took about 15-20 minutes to churn). You can eat the ice cream soft-serve, or freeze it in an airtight container for 3-4 hours to thicken it up slightly. For best results, allow the ice cream to sit 5-10 minutes to soften before serving.
*If you puree the strawberries, I would suggest only using 2/3 – 1 cup of strawberries, as the liquid consistency can make the ice cream less creamy if you use the full 1 1/2 cups.