Here is a detailed, step-by-step recipe for Homemade Strawberry Ice Cream — creamy, fresh, and full of real strawberry flavor.

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Homemade Strawberry Ice Cream

Yield

About 1½ quarts (6 servings)

Prep Time

20 minutes

Chill Time

2–4 hours

Churn Time

20–25 minutes

Freeze Time

2–3 hours

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Ingredients

• 2 cups fresh strawberries, hulled and chopped

• ¾ cup granulated sugar (divided)

• 1 teaspoon lemon juice

• 2 cups heavy cream

• 1 cup whole milk

• 1 teaspoon vanilla extract

• Pinch of salt

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Step-by-Step Instructions

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Step 1: Prepare the Strawberries

1. Place chopped strawberries in a bowl.

2. Add ¼ cup of the sugar and lemon juice.

3. Stir well.

4. Let sit for 20–30 minutes to release juices (this is called macerating).

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Step 2: Blend the Strawberries

1. After resting, mash with a fork for chunky texture
   or

2. Blend until smooth for a smoother ice cream.

Set aside.

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Step 3: Make the Ice Cream Base

1. In a large bowl, whisk together:

   • Heavy cream

   • Whole milk

   • Remaining ½ cup sugar

   • Vanilla extract

   • Pinch of salt

2. Stir until sugar is fully dissolved.

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Step 4: Combine

1. Add strawberry mixture to the cream base.

2. Mix until fully combined.

3. Cover and refrigerate for at least 2 hours (or overnight for best flavor).

Chilling improves texture and flavor.

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Step 5: Churn

1. Pour chilled mixture into an ice cream maker.

2. Churn according to manufacturer instructions (usually 20–25 minutes).

3. The ice cream will resemble soft serve when done.

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Step 6: Freeze to Firm

1. Transfer to an airtight container.

2. Freeze for 2–3 hours until firm.

3. Let sit at room temperature for 5 minutes before scooping.

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No Ice Cream Maker Method

1. Pour mixture into a shallow freezer-safe dish.

2. Freeze for 1 hour.

3. Remove and whisk or blend to break up ice crystals.

4. Repeat every 30 minutes for 3–4 hours until creamy and frozen.

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Extra Creamy Version (Custard Style)

For richer texture:

• Heat 1 cup milk with sugar.

• Whisk 4 egg yolks separately.

• Slowly pour warm milk into yolks while whisking.

• Return to stove and cook until slightly thickened (do not boil).

• Strain, cool completely, then mix with cream and strawberries before churning.

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Tips for Best Results

• Use ripe, sweet strawberries for best flavor.

• If strawberries are tart, add 1–2 extra tablespoons sugar.

• For smoother texture, strain blended strawberries to remove seeds.

• Add small strawberry chunks after churning for texture contrast.

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Storage

• Store in airtight container up to 2 weeks.

• Press plastic wrap directly on surface to prevent ice crystals