I couldn’t last another day without using my new Kitchen Aid ice cream maker attachment. I had so many strawberries in my house still because of my husband’s birthday cake and I didn’t freeze them in time. I decided that I didn’t need some exotic flavor to break in the ice cream maker. Strawberry ice cream screams summer and since it was July 4th, strawberry ice cream it shall be!

I had this recipe from Annie’s Eats saved back when I made the strawberry ice cream cupcake brownies. I didn’t have an ice cream maker but knew the day would come. I wanted to try this recipe versus other strawberry ice cream recipes because this recipe omits the use of egg yolks. Figured I’d see what the difference was.

It’s been 8 hours and the ice cream has finally started to develop ice crystals. For the most part it’s still very creamy, but oh so delicious! Besides the end result I think the best part of making this was the aroma of slicing the strawberries and adding fresh lemon juice. I could have stopped right there and just eaten them as is! I hesitated getting an ice cream maker for so long because I figured I’d gain 10 pounds in the first week, although this may happen, I’m going to love every batch I make!

I’ve never used an ice cream maker before, but this attachment was easy to use and I’m happy my stand mixer finally has an attachment to play with 🙂

Strawberry Ice Cream
2 cups fresh ripe strawberries, stemmed and sliced
3 tablespoons freshly squeezed lemon juice
1 cup sugar, divided
1 cup whole milk
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1 teaspoon pure vanilla extract

Combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and allow the strawberries to macerate in the juices for 2 hours.

In another bowl, use a hand mixer to combine the milk and granulated sugar until the sugar is dissolved. Stir in the heavy cream, the vanilla and any accumulated juices from the strawberries.

Turn on your ice cream maker and pour the mixture into the frozen bowl. Let mix until thickened, about 20-25 minutes.

Add the sliced strawberries during the last 5 minutes of freezing. Store ice cream in an air tight container for 6-8 hours for a harder consistency.

Source: Adapted from Annie’s Eats, originally from Sweet & Savory Eats