Hello to all lovers of authentic flavors and fresh indulgences! There is a dessert that more than any other tastes like summer, carefree times, and pure joy: strawberry ice cream. Today, I’ll reveal my tested recipe to prepare an ice cream that will make you fall in love at the first spoonful: creamy, thick, and with an intense and natural strawberry flavor.
Forget industrial ice creams! With a few genuine ingredients and the comfort of your ice cream maker (but I’ll also tell you how to do it without!), you’ll create a masterpiece that will win over both kids and adults. It’s the perfect dessert to refresh hot days, for a light after-dinner treat, or a yummy snack. Are you ready to dive into a wave of freshness? Let’s get to work!
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 12 Hours
- Preparation time: 45 Minutes
- Portions: 4People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients for 500g of Strawberry Ice Cream
- 10.5 oz strawberries (already hulled)
- 1/2 cup milk
- 1/2 cup cream (if using vegetable cream, reduce sugar)
- 1/3 cup sugar
- 1.8 oz dextrose (for a softer texture)
- 1 teaspoon potato starch
Tools
- 1 Ice Cream Maker with storage or other type
- 1 Blender
- 1 Bowl chilled in freezer
- 1 Knife
- 1 Cutting Board
Steps
Ready Strawberries: Gently wash the strawberries, remove the hulls, and cut them into coarse pieces.
Blend with Sugar: In a blender or with an immersion blender, blend the strawberries with half of the sugar (about 1/6 cup) until you get a smooth, lump-free puree.
Tip: Make sure the strawberries are well-ripened, as they will add more flavor and sweetness to your ice cream!
Add the Other Ingredients: Add to the strawberry puree the cold milk, the cold cream (or yogurt), the remaining sugar (1/6 cup), the dextrose, and the potato starch. Blend everything again for about 1 minute until you have a perfectly homogeneous and velvety mixture.Why Dextrose and Starch? Dextrose is a simple sugar that, unlike regular sugar, has a lower freezing point. This means that the ice cream will stay softer and creamier even after hours in the freezer, preventing the formation of ice crystals.
The potato starch (or cornstarch) acts as a light thickener and natural stabilizer, contributing to a denser and more homogeneous texture.Ice Cream Maker Ready: Make sure that the bowl of your storage ice cream maker has been in the freezer for at least 12 hours (or more, according to your model’s instructions) to be well frozen.
If you have a motorized ice cream maker, turn it on and preheat it if necessary.
Start and Pour: Turn on the ice cream maker. With the machine running, slowly pour the strawberry mixture into the bowl.
Churning: Let the ice cream churn for about 20-30 minutes. The exact time depends on your ice cream maker and the desired consistency. The ice cream will be ready when it has a dense consistency, similar to soft-serve ice cream.
Check the Density: After about 20 minutes, check the consistency of the ice cream. If you like it softer, you can stop the machine. If you prefer it denser, let it churn for a few more minutes.Transfer: Once ready, transfer the ice cream to a bowl or airtight container that you had previously chilled in the freezer.
Freezer Rest (optional): If you prefer firmer and denser ice cream (like that from ice cream shops), place the container in the freezer for at least 2-3 hours before serving.
Useful Tips for a Perfect Ice Cream!
Quality Strawberries: The main ingredient is key! Choose ripe, red, and fragrant strawberries. The flavor of your ice cream will depend greatly on their quality.
Cold Ingredients: Make sure milk and cream (or yogurt) are well chilled before mixing. This will help the ice cream maker work better and faster.
Adjust the Sugar: The sweetness level of strawberries can vary. Taste the puree before adding all the sugars and adjust the amounts to your preference if necessary.
Dextrose and Starch: Although you can make ice cream without them, dextrose and starch are your allies for artisanal ice cream that doesn’t over-crystallize in the freezer and remains creamy.
Strawberry Variations: If you want an even more intense strawberry flavor, increase the amount of strawberries to 12-14 oz and slightly reduce the cream to 0.4-0.5 cups.
Delicious Variations and Customizations
Unleash your creativity and make your personalized ice cream!
Lighter Version: Substitute the cream with a jar of plain whole yogurt (125-150g) for a lighter and slightly more acidic ice cream.
Stracciatella Strawberry Ice Cream: Towards the end of churning, add cold dark chocolate shavings.
With a Touch of Lime: Add a teaspoon of grated lime zest to the strawberry mixture for a fresher and exotic aroma.
Strawberry and Basil Ice Cream: Try adding 2-3 fresh basil leaves to the strawberry blend for an unexpected and delightful note.
Optimal Storage and Serving
Store the ice cream in an airtight container in the freezer for up to 7 days. Beyond this period, it may lose some of its ideal consistency.
For the perfect serving consistency, take the ice cream out of the freezer about 10-15 minutes before serving. This will allow it to soften slightly and release all its flavors.
FAQ – Strawberry Ice Cream
Can I make ice cream without an ice cream maker?
Yes, it’s possible, but it requires more attention. Pour the mixture into a metal container (it cools better) and place it in the freezer. Every 30-40 minutes, take it out and mix it vigorously with a whisk or spatula to break up the ice crystals, repeating the process for 2-3 hours until it reaches the desired consistency.
Where can I find dextrose?
Dextrose is commonly available in stores specializing in pastry products, in well-stocked supermarkets in the baking ingredients section, or online on major e-commerce sites. If you can’t find it, you can substitute it with regular sugar, but the ice cream may be slightly less soft and harder once frozen.
Can I substitute the starch?
Yes, you can substitute potato starch with the same amount of cornstarch or, for small quantities, with a pinch of guar gum or carob bean flour (available in natural product stores or online) which are specific stabilizers for ice creams.
And here you are, with your jar of homemade strawberry ice cream, a true concentrate of freshness and goodness! You’ve seen how easy it is to create a delicious and genuine dessert, that makes you feel like you’re at an ice cream parlor but with the satisfaction of “homemade”.
Whether for a special occasion or simply to pamper yourself on a hot day, this ice cream is a promise of pure and authentic pleasure. All that’s left is to make it and enjoy every single spoonful.
What’s your favorite fruit for homemade ice cream? Leave a comment below and share your ideas! Until the next refreshing recipe!
