Strawberry Ice Cream No. 2
A classic Victorian-style strawberry ice cream that celebrates the natural sweetness of the fruit by explicitly omitting the lemon juice found in similar recipes. Ripe, juicy strawberries are crushed and folded into sweetened heavy cream, creating a rich and velvety dessert with a beautiful pale pink hue. This simple preparation relies entirely on the quality of the berries to deliver a fresh, authentic summer flavor without any citrus distraction.
Ingredients
- 2 cups Ripe strawberries (Quantity estimated based on standard fruit ice cream ratios. Use ripe, sweet berries.)
- 1 cup Granulated sugar (Quantity estimated. Adjust to taste depending on sweetness of fruit.)
- 2 cups Heavy cream (Quantity estimated. Use full-fat cream for best texture.)
Instructions
- 1Wash, hull, and thoroughly mash or puree the ripe strawberries. If a smoother texture is desired, you may strain the pulp to remove seeds, though this is optional.
- 2Combine the strawberry pulp with the sugar and stir until the sugar is completely dissolved. Stir in the heavy cream until well combined. (Note: Do not add lemon juice, as specified in the original instructions).
- 3Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze until firm.