Dessert I make twice a week: Just put everything in the blender
A delightful summer treat, this homemade ice cream combines the classic flavors of vanilla and strawberry.
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Ingredients:
Ice Cream Base:
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| Ingredient | Quantity |
|---|---|
| Heavy Cream | 2 cups |
| Whole Milk | 1 cup |
| Granulated Sugar | 3/4 cup |
| Vanilla Bean (or 1 tbsp Vanilla Extract) | 1 |
Strawberry Mixture:
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| Ingredient | Quantity |
|---|---|
| Fresh Strawberries, diced | 1 cup |
| Granulated Sugar | 2 tbsp |
| Lemon Juice | 1 tbsp |
Instructions:
-
Make the Ice Cream Base:
- Combine heavy cream, whole milk, and granulated sugar in a medium saucepan.
- Heat over medium heat, stirring until sugar dissolves.
- Add vanilla bean seeds (or vanilla extract) to the warm mixture.
- Heat until steaming but not boiling.
- Let cool, then refrigerate for at least 4 hours or overnight.
-
Prepare the Strawberries:
- Combine diced strawberries, granulated sugar, and lemon juice in a bowl.
- Toss to coat and let macerate for at least 30 minutes.
-
Combine and Churn:
- Stir the macerated strawberries into the chilled ice cream base.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
-
Freeze and Serve:
- Transfer the churned ice cream to a freezer-safe container.
- Freeze for at least 4 hours or until firm.
- Scoop and enjoy!
