How to make Homemade Strawberry Ice Cream
Memorial day is a day of mourning for those that lost their lives serving in the armed forces. For that, I am truly grateful. It is also a time that families and friends across the United States gathered together to celebrate the start of summer. As families and friends grilled out, cooked dinners, and enjoyed each others company, there were many that, could not do that. Memorial day also marks the start of grilling season. Many folks love to cook out and make a churn of homemade ice cream. In this recipe, I share with you an old recipe for making Homemade Strawberry Ice Cream. It is truly one of my favorites.
As a kid, our families always made homemade ice cream. I never was a huge fan of it because I got sick one time as a kid. As you may know, many old-time recipes call for eggs. The eggs are usually not cooked so there is a chance of salmonella poisoning. The other fact is, well it just wasn’t creamy and to be honest, I just did not like it much.
They had an old Rival Ice Cream churn for ten bucks so I had to have it (Of course, I talked them down to five bucks).
Fast forward to about 7 or 8 years ago, I was in Pigeon Forge, TN and went to a yard sale. They had an old Rival Ice Cream churn for ten bucks so I had to have it (Of course, I talked them down to five bucks). It still had the recipe book in it and I flipped through the pages of it to come across this recipe that I am sharing with you today. It is a basic Vanilla recipe and it tells you that you can add different types of fruit to it. The first time I made it I used fresh strawberries and it was amazing. Since then, it is the only one I make now. Give this Homemade Strawberry Ice Cream recipe a try and I think you will agree as well that is so good! This recipe is for a 4 quart Ice Cream Churn. Check down below for the video on how to make it and some other tips.
Homemade Strawberry Ice Cream
This thick and creamy Homemade Strawberry Ice Cream will be a hit at your next cookout! This recipe is for a 4 qt. ice cream churn.
Ice Cream Mixture
Start with a heavy bottom saucepan. You will need at least a 6 or 8-quart pot.
Add in your milk products and cut the burner on medium low.
At this point we need to scaled the milk. Milk is scalded when it reaches 180 degrees F. I like to use a quick read thermometer to keep an eye on the temperature. Look for small bubbles to form around the edge and steam. Make sure to keep stirring the mixture as well. Once it reaches the temperature or close to it, remove it. If the mixture gets too hot, it will erupt into a boiling mess and it will be ruined.
Next, add in your sugar, salt, and Vanilla flavoring. Stir well to incorporate and dissolve the sugar.
Pour your mixture into your ice cream canister. Add your mixer paddle and lid then place in the refrigatrator or freezer. The mixture will need to chill before churning. Do not let it freeze. We are just looking for it to get cold.
Puree your strawberries and place in a bowl in the refrigerator until your mixture is chilled.
Once your mixture is chilled you can remove from the refrigerator or freezer and add in your strawberries.
Churning the Ice Cream
Place your canister into the churn bucket.
Add a layer of ice around the canister then a layer of salt. You will keep alternating the ice and salt till it reaches just below the hole in the ice cream bucket.
Install the motor on the icecream bucket.
Before I start I like to add a towel under the bucket and wrap the bucket in a towl. This will help catch the sweat and help insulate the bucket. Just be sure not to cover the motor up or the top of it where the fan is.
Church your ice cream until the motor stops. This time can vary. You will also need to keep a check on the ice and salt mixture as it will melt. You can pour the water off through the hole in the side of the bucket and keep adding more ice and salt till it is finished.
Hardening or ripening the ice cream
Once the motor stops, you will take the canister out of the ice cream bucket. Take it to the sick so that you can remove the mixer paddle inside.
Put the lid back on and stick the canister in the freezer for atleast one hour to harden or ripen the ice cream.