Freeze the Ice Cream:
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until it’s completely chilled. This step is crucial for a smooth texture.
- Freeze Without an Ice Cream Maker (If you have an ice cream maker, follow its instructions at this point):
- Pour the chilled mixture into a shallow, freezer-safe container. The shallower the container, the faster it will freeze.
- Place the container in the freezer. After about 45 minutes, check on it. Once the edges start to freeze, stir vigorously with a fork or whisk to break up any frozen sections. Return to the freezer.
- Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. Repeat this process for about 2-3 hours, or until the ice cream is frozen and creamy.
Serve:
- Enjoy Your Ice Cream: Once the ice cream is frozen to your liking, serve it immediately for a soft-serve texture, or let it freeze for a few more hours for a firmer consistency. Scoop into bowls or cones and enjoy your homemade strawberry ice cream!
Optional Add-ins:
- For an extra touch, you can fold in additional chopped fresh strawberries after the ice cream has partially frozen, adding bits of fruit throughout the ice cream.
- A splash of balsamic vinegar added to the strawberries during maceration can enhance their flavor.
- Chocolate chips or pieces of white chocolate can be mixed in for a decadent twist.
Enjoy your delicious, creamy homemade strawberry ice cream!
