Guys, this ice cream is so good. And it’s so easy.
I’ve made a handful of different flavors of ice cream in the past so I thought I’d start by sharing a few tips I’ve learned along the way in order to set you up for ice cream success!
- Heat is almost always required to create a sort of “custard” base to the ice cream. You can make a quick ice cream without heating the heavy cream mixture, but the consistency is not the same.
- The “chilling” time in most recipes I’ve found is not long enough. In fact, a lot of times I’ll chill the ice cream for the total amount and then chill it further in the freezer. I don’t let it freeze, but I let it get really cold before I put it into my ice cream maker.
- Even after it comes out of the ice cream maker, it may need some time to set and become firm.
So, keep these things in mind next time you make homemade ice cream! And that time should be now because I have the best strawberry ice cream recipe for you today.
If you search for homemade strawberry ice cream on Pinterest, you will find a ton of recipes that have lemon juice or honey. To be honest, that weirded me out. I want the pure stuff, just straight up vanilla ice cream with enough strawberries mixed in to make it strawberry flavored.
This is the ice cream maker I have that has worked perfectly every time! Make sure you freeze the “freezer bowl” before you make your ice cream. I’ve forgotten to do that in the past and it’s disheartening to get ready to churn only to discover your bowl isn’t frozen.