Strawberry ices were a popular summer dessert in the Victorian era. Strawberry ice cream is also really easy to make. Strawberry Ice Cream is great for those hot days when you just don’t want to heat up the kitchen making chocolate pudding or cream of pumpkin soup..
Just like the simpler Strawberry Water and Strawberry Cordial and Strawberry Shortcake and Strawberry Shake recipes, this strawberry ice cream recipe requires only two ingredients: sugar and strawberries.
But not just any sugar will do – we’re using superfine castor white sugar – because it’s specifically designed to dissolve easily into liquids without heating them first (which would extract juices from fruit).
And of course if you don’t have an ice cream maker ( I know at least some of you don’t), Strawberry Ice Cream can be easily turned into Strawberry Sorbet . Strawberry Sorbet tastes great by itself, but if you want to take it up a notch, serve it with Strawberry Sauce or Strawberry Wine.
And if you’re wondering where to buy superfine castor white sugar , just know that I bought mine at Kroger. Not all grocery stores will have this kind of specialty item in the sweetener section though – sometimes they’ll have it in the cake decorating aisle or baking aisle – so check around your local store for one that has it.
Strawberry Ice Cream
That way next time you make Strawberry Shortcake, Strawberry Cake, Strawberry Pie , Strawberry Fritters , Strawberry Compote, Rhubarb-Strawberry Pie, Strawberry Butter or Strawberry Sugar Cookies , you won’t have to worry about the sugar not dissolving.
The castor white superfine sugar I bought from Kroger was sold by the same manufacturer as Domino Sugar, so it’s hopefully close to what you can buy from your local store.
This is a special kind of fine-grain sugar that melts easily into liquids without heating them first – which most other granulated sugars require – and helps prevent strawberry juice from being extracted from the fruit when mixing ingredients together with your Strawberry Ice Cream.
Strawberry Ice Cream Ingredients:
1 cup Whipping cream (35% milk fat)
3 cups Strawberries (quartered)
1/4 cup Castor white superf sugar
Directions for Strawberry Ice Cream:
In a blender, add the Strawberry Ice Cream ingredients and puree for 30 seconds. Place Strawberry Ice Cream mixture in a freezer-safe container and place in freezer for 1 hour or until it starts to firm up around the edges.
Turn Strawberry Ice Cream mixture onto a chilled mixing bowl and whip Strawberry Ice Cream on high speed until Strawberry Ice Cream is no longer grainy (approximately 2 minutes). Remove Strawberry Ice Cream from bowl and serve immediately or store in freezer until ready to use.