Homemade Strawberry Ice Cream
Raw milk ice cream is a delicious and surprisingly easy treat for any occasion (or no occasion at all!). Once you make this strawberry ice cream, you may not make or buy another ice cream again!
Servings: 6 people
Calories: 1kcal
Cost: $5-10
Equipment
- Small Saucepan
- An immersion blender
- Small Whisk
- Medium mixing bowl – something that will comfortably hold 6 cups
- Ice cream maker (either a stand alone machine or a stand mixer attachment)
Ingredients
The Strawberry Syrup
- 1 cup Sliced Strawberries fresh or frozen
- 2/3 cup Sugar
- 1 TBSP Lemon juice
The Ice Cream Base
- ⅓ cup Maple syrup
- 2 tsp Vanilla extract
- 2 ½ cups Raw cream
- 1 cup Raw milk
- 5 Egg yolks
- ½ tsp Sea salt
- 1 tbsp Arrowroot powder
Instructions
The Strawberry Syrup
- Place all strawberry syrup ingredients into a small saucepan on your stovetop.
- Bring to a slight simmer on medium-low heat.
- Once the mixture is well heated, blend with an immersion blender until smooth.
- Set aside until fully cooled.
Making the Ice cream base
- Once your strawberry syrup is fully cooled, add all ice cream base ingredients except the milk and cream to your bowl. Whisk until well combined and smooth.
- Next, add the cream, milk and strawberry sauce to the bowl and whisk until well combined.
- Add the strawberry ice cream base to the ice cream churn and follow the directions of your ice cream maker. Depending on your machine, the ice cream making process can take between 15-30 minutes.
- Once your ice cream is done, you can eat it right away or transfer to a container and store in the freezer for later use.
Notes
TIP: To get EXTRA creamy ice cream, place your ice cream base into the freezer for about 10 minutes. This should not cause your ice cream to solidify but it will help speed up the ice cream making process when you add it to your ice cream churn. In turn, your ice cream will turn out even creamier.