This Strawberry Ice Cream is quite simple to make and best of all, it requires no cooking. The hardest part of this recipe is sieving the strawberry puree to remove the seeds and it’s not really hard just a little time consuming. I love strawberries and their in season right now too. They were on sale at the market, buy one get one free, so I picked up two pints. I like strawberries with my champagne or even with some good brie. Since I had a lot of berries, I decided I’d make homemade ice cream. It’s really easy to make ice cream these days with all the cool ice cream makers out there. And, it’s much healthier. I used only 2 tsp of sugar and let the natural sugars in the strawberries shine. I used half and half instead of heavy cream. You can substitute 2% or 1% milk but the ice cream will have an icy texture.
Follow instructions for your ice cream maker. I keep mine in the freezer so I can pull it out whenever I’m ready to make ice cream.
- 1 pint of strawberries
- 2 tsp sugar
- 1 tbs lemon juice
- 2 cups half and half (cold)
- 1 tsp almond extract
- cut the tops off strawberries and then cut in half. place strawberries in a food processor and puree. pour into a sieve set over a bowl or 4 cup measuring glass. with a spoon mix and press strawberry puree through sieve to remove the seeds. (this takes a little time). you should end up with 1 cup to 1 1/2 cups of strawberry puree.
- add sugar and lemon juice to strawberries. mix together. add half and half and almond extract and stir together.
- turn on ice cream maker and pour mix in. let churn for 40 – 50 minutes, until ice cream is thick.
That’s it! I put mine in a container and let it harden some more in the freezer or store until ready to eat.