It has been one hot summer here in the northeast, which is why I'm loving this homemade strawberry ice cream.
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Summertime is always the perfect time for ice cream, but it seems like this summer has been especially hot and humid. It almost feels like you need to eat the ice cream just so you don't melt yourself! And what sweet little boy or girl is going to turn down a big bowl of this sweet treat?
Still, I don't just want to hand them anything. I want ice cream that's natural, and preferably homemade so that I know what's in it! (Who here hasn't turned over a box of the stuff at the grocery store only to be unable to pronounce the "ingredients" on the back?)
It's so worth it to me to give my family something I can trust - which is why this homemade strawberry ice cream is perfect for us. It's a simple recipe, with real ingredients (that even us grown ups can pronounce!), that helps us beat the heat. You know I love to experiment in the kitchen, so you can be sure we'll be enjoying creamy delights like this one in the future.
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You might also enjoy these other Frozen Treats:
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Homemade Strawberry Ice Cream Recipe
Are you ready to make your own? It's so creamy!
Homemade Strawberry Ice Cream
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- 1 cup Oakhurst Whole Milk
- ¾ cup granulated sugar
- pinch salt
- 2 cups Oakhurst Heavy Cream
- 1 vanilla bean halved and scraped
- 1 pint strawberries hulled and halved
- Combine the strawberries with ¼ cup of sugar and allow the berries to macerate in the refrigerator while you prepare the ice cream.
- In a medium bowl, whisk together the milk, sugar, vanilla and salt until the sugar is dissolved. Gently stir in the heavy cream. Cover and refrigerate 1 hour.
- Turn on the ice cream maker and pour the cream mixture into the frozen freezer bowl and let mix until it begins to thicken, about 15 minutes. The ice cream will have a soft, creamy texture.
- Carefully add in the strawberry mixture a little at a time. Once combined, turn off the ice cream machine.
- Use a spatula to scoop the ice cream into an airtight container and freeze for about 2 hours so that the ice cream hardens thoroughly.
- Store the ice cream in an airtight container in the freezer for up to 1 week (if it lasts that long!)
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