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Strawberry Ice Cream

I don’t have many kitchen gadgets, but I love my ice cream machine – it’s so easy to make your own, and experiment with interesting flavours and fresh fruit in season. My go-to formula is so simple it doesn’t require eggs, or making a custard (which must be well chilled before using) – it’s just cream, sugar and fruit. I find strawberry irresistible when they’re in season – here’s an easy recipe we make over and over.

  1. 1 lb strawberries (about 3 cups), hulled and halved
  2. 1/2-3/4 cup sugar
  3. a squirt of lemon juice
  4. pinch salt
  5. 1 cup heavy (whipping) cream
  6. 1 cup half & half cream
  1. In a medium saucepan, combine the berries, sugar, lemon juice and salt. Bring to a simmer and cook, mashing the mixture occasionally with a potato masher or fork, until the fruit breaks down and it gets jammy. Scrape into a bowl and refrigerate until well chilled. (This part can be done ahead of time.)
  2. Make sure all your ingredients are cold, and stir together the fruit and creams in a bowl. Freeze in an ice cream machine until it turns into ice cream. Makes about 1 L.
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