September 1, 2009


I don't know what it is, but for me Summer is synonymous with strawberry ice cream. Today my summer is officially over because it's my first day of classes for this semester.

Here is a recipe for the ice cream I made last Friday.

Strawberry Ice Cream
by CupcakeRN

I used my Cuisinart Automatic ice cream maker so the times for the mixture to thicken may vary from brand to brand.

1/2 quart fresh frozen unsweetened strawberries, thawed
2 cups heavy whipping cream
1 cup skim milk
3/4 cup sugar
1 tsp vanilla extract
1 tbsp lemon juice

1. In a small bowl, add lemon juice to the thawed strawberries and mix.
2. In a separate large bowl, combine cream, milk, and vanilla. Slowly whisk in sugar until all of the sugar is dissolved.
3. Pour the strawberries into the cream, milk, vanilla, sugar mix.
4. Pour the mix into a frozen chamber of your automatic ice cream maker and turn on. Allow the mixture to freeze until thickened, about 20-25 minutes. During this time periodically scrape down the sides of the chamber using a silicone or rubber spatula.
5. Once thickened, pour the ice cream into an air-tight container and place in the freezer for an additional 3 hours or so, until the ice cream is firm and ready to be eaten!


  1. I just happen to have some strawberries, and this recipe looks easy, quick, & delicious!!

  2. Thanks, Linda! I still have some in the freezer, the recipe makes more ice cream than I thought.