• Beth Parkhill

Strawberry Ice Cream

I love ice cream! It reminds me of my Grandma Stratbucker. She was a big fan of sweets, especially ice cream. She actually had a Tupperware that was made to keep those boxes of ice cream perfect and soft! It was magical. She was also the queen of making ordinary things like ice cream or pudding super fancy!

It was always a good day when the school bus would come over the hill and I would see my grandma's car at the end of the driveway! It either meant she was going to come and help us with our after school chores (and likely had a freshly baked batch of chocolate chip cookies with her), or she was going to take us to her place where she would share her ice cream or make us these fancy pudding cups. She really was an awesome grandma! I miss her so much.

Ice cream might be the thing that tastes the best right now during my pregnancy! And what could make it better than some freshly made strawberry topping to add to it?


This recipe does take a little bit of time, but I promise it is so worth it!! First, let's prepare the strawberry topping. Add the strawberries, lemons, and sugar to a sauce pan and cook over medium heat. Smash the strawberries a little to get some of the juice to come out. Bring this mixture to a low boil and simmer for about 12 minutes. You will want the consistency of the liquid part to be similar to syrup, but keep in mind, it will thicken up as it cools!


The ice cream in this recipe is so incredibly creamy and delicious, I promise it is worth all the steps! After setting the strawberry mixture aside to cool, start the ice cream. Mix the milk, cream, and sugar and cook in a sauce pan over medium heat. You will want to bring this to a boil as well. Once it is boiling, take about 2 tablespoons of that warm milk and mix it with the cornstarch. Add it back in to the sauce pan and stir it in. Let the mixture simmer over medium heat for about 1 more minute.

Remove the milk mixture from heat and stir in the softened cream cheese. Try to get it pretty smooth, but don't be super concerned if there are a few small chunks of cream cheese. Add in the vanilla and salt. I strongly recommend using pure vanilla extract, it really makes a difference! Allow both the strawberry topping and the milk mixture to cool and then chill in the fridge for no less than 2 hours.


If you are using an ice cream mixer, set that up and use it like the manufacturer recommends. Pour in the chilled milk mixture. You can choose to add the strawberries now, or later! It just depends on how intermixed you want the ice cream to be. I added them early on because I wanted the ice cream to be pink. You do you. I also saved a little of the topping to pour on top of the end product! It was great! Store the rest in an air-tight container in you freezer and enjoy later on!





If you are not using and ice cream mixer, that is totally ok! You have a few options:

  1. You can start by freezing the cream separate from the strawberries. Once the cream is semi-set, swirl in the strawberries using a knife or spatula. Freeze until the whole thing is set up and enjoy!

  2. You can just mix it all together and freeze! I would recommend mixing the blend a few times throughout freezing to make sure the strawberries don't just settle at the bottom.

  3. You can also opt to save some strawberry topping for the end to put on top.




Recipe

Ingredients

Strawberry Sauce

  • 1 lb Fresh Strawberries, hulled, and quartered

  • 1/4 C Sugar

  • 1 tsp Lemon Juice


Ice Cream

  • 1 Tbsp Cornstarch

  • 3 Tbsp Cream Cheese (softened)

  • 1 1/2 C Whole Milk

  • 1 1/2 C Heavy Cream

  • 1/2 C Sugar

  • 1 tsp Vanilla Extract

  • 1/4 tsp Salt

Instructions:

  1. Prepare strawberry topping. Combine strawberries, lemon juice and sugar in a medium sauce pan. Heat mixture over medium heat until a boil. Crush some of the strawberries as they soften to create more liquid. Reduce this mixture by simmering over medium heat for about 12 minutes.

  2. Meanwhile, start preparing the ice cream. In a medium sauce pan, mix the milk, cream and sugar, and heat to a boil over medium heat, mixing often. Let it boil for about 3 minutes,

  3. Remove about 2 tablespoons of the milk/cream mixture to a bowl and mix with the cornstarch. Pour that back into the sauce pan, and boil again for about 1 minute. Remove from heat.

  4. Add cream cheese, vanilla, and salt. Mix in until mostly smooth.

  5. Refrigerate the cream and strawberry mixtures for at least 2 hours. (If you are not using an ice cream maker, then you can skip this and just move on to freezing.)

  6. Set up and start your ice cream maker, and pour in the cream/milk mixture. You can add strawberry topping now, or later. It just depends on how mixed in you would like the strawberries to be! My ice cream maker takes about 25 minutes for the perfect texture.

  7. Enjoy! Preferably in a fancy dish.

Original recipe here!

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