Homemade Strawberry Ice Cream

I used to be so hung up on getting the cheapest price for things, but after being pregnant I became obsessed with making sure what I was eating was going to be the most healthy for me and my baby.  Also about 2 years ago I took all artificial sweeteners out of my diet to help with my headaches.  Well old habits die hard because Barrett and I went grocery shopping for ice cream and I reverted back to looking for the cheapest price.  Barrett picked out a birthday cake type ice cream and I picked out Rocky Road, both Kroger’s cheapest generic.  We got home and each decided to enjoy some of our ice cream.  We got on the topic about how I need to stop worrying about the price and just buy what is good for us.  If I can’t afford the good ice cream, than we need to adjust our budget! Well we were both looking at the ingredient lists for our ice cream and Barrett goes “Oh man, I didn’t even get real ice cream, I got a dairy delight!” Barrett still ate some of his ice cream and was a few bites in when he about gagged and looked at me with this gross look on his face!  There was a “frosting” ribbon through the icecream! EWWW!  He thankfully stopped eating it and took the bowl to the kitchen.  The next morning the “icecream” had seperated into oil and film.  YUCK!

After all this happened we decided to get out the ice cream maker and make all natural ice cream!  We made the Cuisinart Strawberry Ice Cream recipe.  It was so good.  Here is the recipe and some pics of the process.



3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract


In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.

Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely.

The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.



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