A little bit of summer in a scoop. Sweet, creamy and packed with real strawberry flavour, this homemade strawberry ice cream is the kind of treat that disappears suspiciously quickly. Let the Mistral Ice Cream Maker handle the churning while you get the spoons ready.
Method
-
Add the strawberries, 40g of the sugar and lemon juice to a bowl. Give them a gentle stir, then pop them in the fridge for 1–2 hours. This little flavour-boosting step helps bring out all that sweet strawberry goodness.
-
Add about two-thirds of the strawberries and their juices to a blender or food processor and blend until smooth. Keep the remaining strawberries aside for later - because a few juicy strawberry pieces never hurt.
-
In a large jug, whisk together the milk, cream, condensed milk, vanilla, remaining sugar and a pinch of salt until combined. Stir through the strawberry purée.
-
Cover and refrigerate the mixture for at least 2 hours, or overnight if you've got the patience. A properly chilled mixture gives your Mistral Ice Cream Maker the best chance to work its magic.
-
Pour the chilled mixture into your Mistral Ice Cream Maker and select the ice cream setting. Let it churn until thick, creamy and scoopable, following your machine's recommended fill level and program time.
-
During the final few minutes of churning, add the remaining chopped strawberries through the opening in the lid.
-
Serve straight away for a soft serve style treat, or transfer to an airtight container and freeze until firmer.
Serving Inspiration
Scoop, pile it high and top with a few fresh strawberries on top. Then find someone to share it with. Or don't. We won't tell.
The Inside Scoop
For extra strawberry flavour, roast your strawberries before blending. Just toss them with a little sugar and roast at 180°C for 15–20 minutes until soft and jammy. Let them cool, then blend into your ice cream base. A little extra effort, a whole lot more strawberry.
