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Wednesday, 13 July 2016

Homemade Strawberry Ice Cream! (with lactose-free option)

Up here on Prince Edward Island it's strawberry season, so it seemed the perfect time to whip up a batch of easy, homemade strawberry ice cream!  This recipe does require the use of an ice cream maker.  I have a Kitchen-aid ice cream maker that connects into my regular machine that I've been happy with.  My parents and sister have a Donvier, which they both love.  This recipe is for machines that suggest a typical timeframe of ~25 minutes to churn out a batch of ice cream.  Remember ice cream expands during churning, so your bowl will look only 1/3-1/2 full at the beginning, but will look quite full by the end!

Freshly churned strawberry ice cream after chilling for a few hours in the freezer post-churn.

Homemade Strawberry Ice Cream! (lactose-free)
Makes ~ 1.5 quarts

Prepare strawberries (below) before beginning to use your ice cream maker.

Mix together:
1 cup whole cream + 2 cups 2% milk OR 3 cups half/half cream OR 3 cups 10% lactose-free cream (If they sold 15% lactose-free cream, that is what I'd use, so go with what's available near you.)
1 cup sugar
3 Tbsp fresh lemon juice
1 tsp vanilla extract (or vanilla bean paste - my preference in ice cream)

Freeze in machine for about half of the freezing time directed (I usually mix between 12-15 minutes before adding fruit).  Then, add:
1 cup finely diced strawberries + 1 Tbsp sugar (once diced, chill in the refrigerator at least 1 hour)

Continue mixing in the ice cream maker for another 10-15 minutes (or until directed by your machine).

Once ice cream has frozen you can eat it!  Or, if it's seeming like it's mostly frozen - sometimes with lower fat content, using the 10% cream, the ice cream struggles getting thick enough in the mixer alone - working as quickly as you can, transfer your strawberry ice cream to a container with lid you can put in the freezer.  Immediately place covered ice cream in the freezer.  Let ice cream fully harden for at least 3-4 hours.  The ice cream will have a nice light texture and taste amazing once fully chilled.

Yes, you can eat it immediately after making it in the container, but I always find it melts quickly because it hasn't had the extra freeze time.  If you want to scoop proper ice cream cone-style scoops, it's best to freeze first.  Scoop and enjoy!!!!

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