Strawberry Ice Cream

Today's Tasty Tuesday recipe is Homemade Strawberry Ice Cream. I love fresh strawberries and ice cream, and when strawberries are ripe and really sweet, like they are right now, this ice cream is so good, I could eat the entire recipe myself.

I've written about my ice cream maker before. If you don't have one of these, put it on your Christmas list. I make ice cream all year long, but in the summer, I make it a couple of times a week. Homemade ice cream is so good, I almost never eat store-bought any more. It just doesn't measure up. That's because homemade ice cream is so simple -- cream, milk, sugar and whatever flavor you use. That's it unless you make a custard, and that's yummy, too.

This recipe is simply strawberries, a squeeze of lemon juice, milk, cream, sugar, and vanilla. Make certain that you start it early enough that you can let the berries macerate.

Strawberry Ice Cream

1 pint strawberries, stemmed and cut into tiny bits
1/2 lemon
1 c. sugar, divided
1 c. whole milk
2 c. heavy cream
1 t. pure vanilla extract

In a small bowl, place strawberries. Squeeze lemon juice on top (catching pits) and sprinkle with 1/3 c. sugar. Stir and let sit at room temp for two hours. Then chill for one hour.

In a med. bowl, whisk milk and 2/3 c. sugar until sugar is dissolved, about 2 minutes. Stir in heavy cream and any juices from the strawberries, and vanilla. Turn on ice cream maker and pour in cream mixture. Run machine for 25 minutes, and then add strawberries. Let run for five minutes longer. The ice cream will still be soft at this point. If a firmer ice cream is desired, scoop ice cream out of freezer bowl and place in containers and freeze for 1 - 2 hours longer.

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