Strawberry Ice Cream
An eggless ice cream with macerated strawberries, part pureed for color and part chopped for texture, folded into a sweetened cream base. A spoonful of vodka keeps it soft enough to scoop straight from the freezer.
- Prep25 min
- Total9 h 20 min
- Serves8
AI-generated illustration
Contains:alcoholdairy
Ingredients
Method
- Toss the sliced strawberries with 1/4 cup of the granulated sugar and the lemon juice and let them sit 1 hour, until they have slumped and released a pool of red syrup.
- Puree about two thirds of the berries with all of their syrup and chop the rest finely; the puree carries the color and flavor while the pieces give texture.
- Whisk the heavy cream, whole milk, remaining 1/2 cup granulated sugar, vanilla extract, and salt until the sugar has fully dissolved, then stir in the strawberry puree and the vodka.
- Refrigerate the base at least 4 hours, until thoroughly cold.
- Churn in an ice cream maker for 20 to 25 minutes, until thick and mounding, adding the chopped strawberries in the last minute.
- Pack into a container, press plastic wrap onto the surface, and freeze at least 4 hours before scooping.
Notes
- The vodka lowers the freezing point just enough to keep the ice cream scoopable; it cannot be tasted at this quantity and can be left out if you prefer.
- Macerating the berries first draws out water that would otherwise freeze into hard icy shards.
