The Best Strawberry Ice Cream Recipe
Servings 1 quart
Ingredients
- 30 ounces 1 quart plus a little extra fresh strawberries, divided
- 1 1/4 cups sugar, divided
- 4 tablespoons 80-proof liquor such as vodka or orange liquor
- 2 cups heavy whipping cream
- 1/2 cup corn syrup
- 1/2 teaspoon kosher salt to taste
Instructions
- Quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.
- In a countertop blender, process remaining strawberries until very smooth, about 30 seconds. Measure and reserve 1 1/2 cups purée. Extra purée, if there is any, can be put to another use.
- In a clean mixing bowl, whisk together 1 1/2 cups strawberry purée with heavy whipping cream, corn syrup, and remaining 3/4 cup sugar until fully combined. Add salt to taste.
- Chill in refrigerator or ice bath until base is very cold, at least 45°F (7°C), then churn in ice cream maker according to manufacturer's instructions. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn; reserve strawberry syrup for another use (it makes a great coffee syrup). Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.