July is National Ice Cream month, and the Festive Foodies are having an Ice Cream Social! Grab a spoon and dig in to all the awesome recipes we're sharing today!
We're huge fans of Ben & Jerry's ice cream. We've road tripped up to the factory and done the tour, which is so fun! I've had the Ben & Jerry's Ice cream & Dessert Book for many, many years, and have made quite a few of the recipes from it. Since strawberry season is still going on in New Hampshire, I chose that recipe this time around.
I have a stand alone ice cream maker that requires rock salt, but I also have an attachment for my KitchenAid stand mixer. I keep the bowl part in my upright freezer all the time, that way I don't have to wait for it to get cold if the urge to make ice cream strikes.
The Sweet Cream Base is uncooked, so if you have concerns about raw eggs, you can buy pasteurized. I used local eggs and went with the heavy cream. I chose to add the liquid from macerating the strawberries to the base, and then added the strawberrries at the end. It gave the ice cream a beautiful pink color without having to use any food coloring.
This was so good, I actually had to hide half of it from my guys to keep them from devouring it all. I needed it for another recipe I'll be sharing soon. Thank you to all of the #FestiveFoodies for joining in with me, I'm very happy that I got to host the #IceCreamSocial this time around!
Homemade Fresh Strawberry Ice Cream
- 1 pint fresh strawberries, hulled and sliced
- 1/3 cup sugar
- Juice of 1/2 lemon
- Sweet Cream Base
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup milk
How to cook Homemade Fresh Strawberry Ice Cream
- Combine strawberries, lemon juice and sugar in a bowl. Cover and refrigerate at least 1 hour.
- Prepare the sweet cream base. Whisk the eggs until light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at a time until completely blended. Pour in cream and milk, and the liquid from the strawberry mixture and whisk to blend.
- Pour into your ice cream maker, and freeze according to the manufacturer's directions. Once ice cream stiffens, add the mashed strawberries and continue to freeze to desired texture.
- *I churned mine using a KitchenAid ice cream maker attachment for about 25 minutes, added the strawberries and then ran it about 5 minutes more. I moved the ice cream to airtight containers and let it freeze for a few hours before serving.
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