Make Your Own Strawberry Ice Cream
You know warm weather is almost here to stay in Coastal Virginia when local farms are bursting with row after row of plump, ripe strawberries. And, while the beloved Pungo Strawberry Festival may be on hold once again this year, pick-your-own strawberry farms are going strong. Go from just picked to cool and classic with some homemade strawberry ice cream using local strawberries. Check out these recipes by Jacqui Renager and see sidebar for strawberry picking spots.
Strawberry Ice Cream
Made using an electric ice cream machine
Ingredients
- 1 ½ cupsstrawberries, hulled and diced
- 2tbsp light corn syrup
- ½cup granulated sugar
- 1tsp lemon juice
- 1cup heavy whipping cream
- ½ cuphalf and half
- ½ tspvanilla extract
- 2 drops red food coloring
Instructions
In a large bowl, mix strawberries, corn syrup, sugar and lemon juice. Allow to sit 25 minutes (this allows for the strawberries to release their scrumptious juices.
Use a blender to puree the mixture. Once pureed, add heavy cream, half and half, vanilla extract and food coloring. Mix to combine.
Pour your mixture into your ice cream machine and churn for 20-25 minutes. At this point, you can serve it soft serve style. To thicken it up a bit, freeze it in an airtight container for 3-4 hours. If it has been in the freezer overnight, let it sit on the counter for about 10 minutes to soften up before scooping.
Strawberry Ice Cream
Made without a machine
Ingredients
- ½ cup pureed fresh strawberries
- ¾ cup condensed milk
- 1 ½ cup cold whipping cream
- ¼ tsp strawberry extract (or more depending on your palate)
- 2 drops red food coloring
Instructions
To a medium sized mixing bowl, add whipping cream. Beat until soft peaks form. Add condensed milk. Beat just to combine. Add strawberry puree, extract and food coloring. Fold with a silicone spatula to combine, being careful not to deflate your whipped cream. Once well-folded, taste test for strawberry flavor.
If you would like the color to be more dramatic, now is the time to add another drop or two of food coloring.
Using your hand mixer, beat on high speed for another 30 seconds. Pour into a freezer safe airtight container. Freezer overnight. Scoop and enjoy.
Check out these Sweet Picks where you can find locally grown igredients!
Recipes by Jacqui Renager of Fun in the Kitchen with Jacqui
Offering cooking classes, group, private and team building. The main ingredient is fun.
Learn more at CookingWithJacqui.com.
Leona Baker
Leona Baker is the former Editor-in-Chief of Coastal Virginia Magazine. She is a writer, creative, communications professional, food freak, news junkie, nature and travel lover and mom. She holds a degree in English from James Madison University and a degree in Dance & Choreography from Virginia Commonwealth University. She previously served as Senior Copywriter for Spark 451, Director of Marketing & Communications at Virginia Wesleyan University, and Senior Editor of Port Folio Weekly.
