Homemade Strawberry Ice Cream

Submitted by: Melissa Harris

I made this from Talbotville Berry Farm Strawberries that I got at the market last weekend!


3 cups washed, hulled, and chopped strawberries
3 cups half and half cream
1 1/2 cups white sugar
2 eggs (Frisa!)
1 Tbsp. water


Place berries in a bowl with 3/4 cup sugar and water. Stir to combine and let sit approximately 10 minutes. Macerate the berries (I use a potato masher) until mashed and the puree in a food processor.

Optional: I then strain the mixture through a sieve to remove the majority of seeds.

In a large bowl beat 2 eggs until thick and buttery yellow (about 2 mins.), then gradually add remaining 3/4 cup of sugar, beating slowly. Whisk in cream and stir until sugar is dissolved. Add berry puree and whisk until combined. Pour into the bowl of an ice cream maker and stir for 20- 30 minutes until desired consistency is reached. Transfer to a freezer safe container and level out the top.

I like to place a layer of plastic wrap on top to seal it before putting on the lid for extra freshness. Freeze for at least an hour. Enjoy!

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