A family summer tradition.
I grew up hearing the churning sound of the homemade strawberry ice cream maker during summer at least once a week. When we were young, my little brother and I helped make the ice cream, then played, then dashed in with bowls and spoons when the churning stop so we could get some ice cream before the adults ate it all.
With temperatures in the upper 80’s as early as April, Southerners know homemade ice cream is a welcome relief to the heat. The anticipaction of making the ice cream, hearing it churn, then waiting for it to be done was a regular occurrence at my grandparents house, at my parents house and at multiple social events. Strawberry, peach, banana, chocolate and vanilla were the most popular flavors, with the fruit variations appearing whenever the fruits were in season.
My kids make this entirely by themselves, I simply supervise (especially with the chopper). Homemade strawberry ice cream is completely different from store-bought ice cream. This ice cream is softer and the texture is different. Because this recipe has very few ingredients, it’s important to use good ones. I use organic whole milk, which makes the ice cream creamier, and organic strawberries, which taste better. If the recipe makes too much, store the extra in your freezer for a treat later in the week. I promise it won’t last long!
Here are a few tips on my tools of the trade:
I chop my strawberries to the desired courseness using this chopping tool. The chopped strawberry pieces freeze and you end up chewing them frozen, so I prefer small to medium pieces.
I have a large homemade ice cream maker, and it works very well for our family. After I make the ice cream, I store it in the freezer for it harden more.
This is by far one of my favorite summer recipes; I hope it becomes one of yours as well!