Easy Homemade Strawberry Ice Cream

An ice cream maker had been on my list when we were living in Asia but I never did purchase one because the voltage there is 220 and that meant when we moved back to Canada it would not work unless I had a converter .  I went that route when we moved from Canada to Hong Kong in 1999 (a bit naive to think my kitchen appliances would work there)  and while a converter works, I’m not so sure it’s all that great for the longevity of kitchen appliances.   Needless to say when I finally bought one, I was so excited!


My daughter is here to celebrate her birthday and I asked her if she would like to help me christen the ice cream maker.  I initially wanted to make maple-bacon crunch ice cream but Laura said I should make that one later which I read between the lines – no, mom not while I’m here! Not to worry as I know I’ll have many more opportunities to experiment with flavors.

Makes about 1 1/2 quarts 

1 lb strawberries, trimmed, halved if large

3/4 cup sugar

3/4 teaspoon fresh lemon juice  

1/8 teaspoon salt

2 cups heavy cream

ice cream maker

Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.

Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours. Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

The Culinary Chase’s Note:

Absolutely stunning flavors and the taste was as though the strawberries were just picked…so sweet! Laura mashed the strawberries and we decided not to purée them but combined the ingredients and then added to the ice cream maker (we also skipped the chilling period…couldn’t wait).  Heavenly results in 25 minutes!