Of course all strawberry ice cream is strawberries and cream, isn’t it? (At least if it’s made with heavy cream.) But somehow this name just makes it sound better, no? You’ll note that we use more heavy cream than milk in this recipe—and also more skim milk powder than in our other recipes. That’s because strawberries are composed predominantly of water, and we’re trying to combat excess water by absorbing more of it into the skim milk powder and adding more milk solids with the heavy cream. It’s important to macerate the strawberries by using sugar to draw as much water away from the fruit as possible. Also, we leave the egg yolks out of this recipe to make sure the flavor of the strawberries can really shine through. Because no egg yolks are used, we don’t need to cook the mix.
- 1 pound fresh or frozen strawberries
- 1 1/4 cups organic cane sugar
- 1 1/2 cups whole milk
- 3/4 cup skim milk powder
- 2 cups heavy cream
- Place the strawberries in a medium bowl and sprinkle 1/2 cup of the sugar over them, tossing to coat them evenly. Cover the bowl with plastic wrap and set aside for 6 to 8 hours. Unwrap the bowl; you’ll notice that the strawberries are now sitting in a pool of red, sugary water. Drain the strawberries in a colander in the sink.
- Combine the milk, skim milk powder, remaining 3/4 cup sugar, and strawberries in a blender. Puree until smooth.
- Pour the mixture into a bowl and add the cream. Stir to combine. Transfer the base to an ice cream maker and churn it according to the manufacturer’s instructions.
- Transfer the ice cream to a storage container. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.