This Ben & Jerry’s homemade strawberry ice cream recipe is not only beyond delicious, but it’s so easy. I did add extra strawberries, but I did make their recipe and just added my tweaks. Mainly I added a strawberry puree into the cream base, then added sliced strawberries in the last few minutes of freezing it. The extra puree is that I absolutely love fresh strawberries that I sprinkle with salt and a squeeze of lemon juice. After they sit for maybe 30 minutes, or come to room temperature, I use an emulsion blender to roughly puree them because I still want some chunks even in the puree.
Just look at the lusciousness! I love to make homemade ice cream. I use my Kitchenaid mixer that has an ice cream attachment. I keep looking for counter top ice cream makers but haven’t ran across one I’ve wanted to purchase yet. This is a link for my attachment which has been my standby for so many years. https://amzn.to/2WtC3bF.
Then I use this attachment for making ice cream. https://amzn.to/3gE7gzE
so easy, ben & jerry’s recipe for homemade strawberry ice cream
The base of this ice cream can be used to make other fresh fruit ice creams. I made peach ice cream the other day and it was so good. Peach and strawberry are my favorite fruit ice creams. I do have a chocolate ice cream recipe on the blog, here is that recipe: awesome homemade ben and jerry’s chocolate ice cream.
The sweet cream base for this recipe is 4 ingre4dients:
- Eggs
- Sugar
- Heavy Cream
- Milk
so easy, ben & jerry’s recipe for homemade strawberry ice cream
I think you’ll love this ice cream as much as I did!
so easy, ben & jerry’s recipe for homemade strawberry ice cream
Equipment
- Ice Cream Maker
Ingredients
- 1 1/2 pints fresh strawberries, hulled and sliced
- 2/3 cup sugar
- tablespoon lemon juice
For the Sweet Cream Base
- 2 large eggs
- 3/4 cups sugar
- 2 cups heavy cream
- 1 cup milk
Instructions
- Combine 1/2 pint of the sliced strawberries, 1/3 cup sugar and lemon juice in a bowl. Cover and refrigerate for at least an hour.
For the Sweet Cream Base
- Puree the remaining 1 pint strawberries with 1/3 cup sugar. I use an immersion blender. You want your puree to be a little chunky so the hand held blender works well, If you use a blender or food processor, just pulse them.
- Whisk the eggs in a stand mixer or mixer until light and fluffy, a couple of minutes. Whisk in the sugar a little at a time. Continue whisking until completely blended. Pour in the cream, milk and the strawberry puree. I cover and allow the mixture to chill completely in the refrigerator.
- Transfer the mixture to an ice cream maker. Freeze according to the ice cream maker instructions. Remove the remaining 1/2 pint strawberries and mash them a little leaving them chunky. When the ice cream is almost frozen, add the remaining strawberries and continue to freeze. Store in the freezer in am airtight container! Enjoy!