Beat the Heat with Homemade Strawberry Ice Cream!

The summer sun is blazing here in Hilton Head, and what better way to cool down than with a scoop (or two!) of homemade ice cream? This recipe is a dream come true for strawberry lovers!

Fresh, Sweet Strawberries: We're using real, whole strawberries to create a vibrant and delicious base. No artificial flavors or colors here!

Sweetened with Stevia & Honey: This recipe is a perfect balance of sweetness and healthy indulgence. We're using a combination of stevia and honey to create a flavor profile you'll love without the sugar overload.

Creamy & Dreamy: This ice cream is rich and creamy, thanks to the perfect blend of whole milk, half-and-half, and a touch of 2% milk.

But wait, there's more! We're swirling in a homemade strawberry chutney for an extra burst of flavor and texture.

This recipe might seem fancy, but it's surprisingly easy to make at home! Even if you're an ice cream newbie, you can whip up this delicious treat in no time.

Ready to impress your family and friends with your homemade ice cream skills? Scroll down for the full recipe and create a refreshing summer treat everyone will love!

P.S. Looking for more ideas to beat the summer heat? Stay tuned for some light and refreshing summer salad recipes coming soon!

Print

With ImageWithout Image

Strawberry Ice Cream

Yield: 20

Author: Chef Karla Angel

Ingredients

Strawberry Chutney

• 233 grams (1/2 lb.) Strawberries, stems removed, and quartered
• 4 grams Stevia (Bulk supplements or Truvia)
• 1/8 teaspoon Salt
• 1 tablespoon Orange juice, fresh

Ice Cream

• 237 ml. (1 cup) Whole milk
• 474 ml. (2 cups) Half and half
• 237 ml. (1 cup) Milk, 2%
• 5 each Egg yolks
• 30 ml. (2 tablespoons) Honey
• 16 grams Stevia (Bulk supplements or Truvia)
• 2 each Vanilla bean pods, split
• 1/4 teaspoon Salt

Instructions

1. To prepare strawberry chutney; in a medium saucepan on medium heat, combine, strawberries, stevia, salt, and orange juice in saucepan.
2. Simmer strawberry mixture while mashing strawberries and stirring occasionally, simmer for about 10 minutes.
3. Remove from heat and allow to cool. Blend strawberry chutney in a blender until smooth. Set aside.
4. Place the half-and-half, milks, honey, stevia, salt, and split vanilla pods into a medium saucepan over medium heat and whisk to combine. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
5. Remove vanilla pods.
6. In a medium mixing bowl whisk the egg yolks. Temper the milk mixture into the eggs by gradually pouring in while whisking, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
7. Pour the mixture into a container and place in the refrigerator, until cooled through, about 5-8 hours.
8. Transfer the chilled ice cream base and the chilled pureed strawberry chutney into ice cream machine and follow manufacturer’s directions. This should take 20-30 minutes.
9. Serve soft or transfer churned ice cream into a container and place in the freezer to allow to freeze, about 2-3 hours.
10. Makes 1 1/2 quarts.

Nutrition Facts

Calories

110

Fat (grams)

6 g

Sat. Fat (grams)

3 g

Carbs (grams)

12 g

Fiber (grams)

1 g

Sugar (grams)

7 g

Protein (grams)

3 g

 Serving Size = 1/4 cup

All rights reserved for Chef Karla LLC

Did you make this recipe?

Tag @itschefkarla on instagram and hashtag it #chefkarla