Classic Strawberry Recipe
Make Classic Strawberry Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Strawberry Base
Cream Mixture
Optional Garnish
Method
Strawberry Base
Prep and macerate
Place the hulled and quartered strawberries in a medium bowl. Sprinkle 1 tablespoon sugar and 1 tablespoon lemon juice over the berries. Toss gently to combine. Let sit at room temperature for 20–30 minutes until the strawberries release their juices and become slightly syrupy.
Purée
After macerating, transfer the strawberries and any accumulated juices to a blender or food processor. Purée until smooth (or leave slightly chunky if you prefer texture), about 20–30 seconds. Taste and adjust sweetness with up to 1 additional teaspoon sugar if needed. Chill the purée while you make the cream mixture.
Cream Mixture
Combine liquids
In a mixing bowl, whisk together 1 cup whole milk, 1 cup heavy cream, 1 tablespoon sugar, 1 teaspoon vanilla extract, and a pinch of fine sea salt until the sugar dissolves and the mixture is homogeneous.
Combine with strawberry purée
Pour the chilled strawberry purée into the cream mixture and whisk until fully incorporated. Taste and adjust for sweetness or acidity (add up to 1 teaspoon more sugar or 1/2 teaspoon lemon juice if desired).
Chill before churning (if using ice cream maker)
For best texture, refrigerate the combined mixture for at least 1 hour until very cold. If you don't have an ice cream maker, proceed to the no-churn instructions below.
Freeze
Using an ice cream maker
Pour the cold mixture into a prepared, frozen ice cream maker and churn according to manufacturer’s directions until it reaches a soft-serve consistency (usually 20–30 minutes). Transfer the churned ice cream to a loaf pan or airtight container, smooth the top, press a piece of parchment directly on the surface to prevent ice crystals, cover, and freeze for at least 3–4 hours to firm up.
No-churn method
If you don't have an ice cream maker, whip 1 cup heavy cream to soft peaks (separate from the 1 cup used above—see note). Fold the whipped cream gently into the chilled strawberry-cream mixture until no streaks remain. Pour into a loaf pan or airtight container, cover with plastic wrap touching the surface, and freeze for at least 6 hours or overnight until firm.
Serve
Remove the container from the freezer 5–10 minutes before scooping to soften slightly. Scoop into bowls or cones and garnish with fresh strawberry halves and mint leaves if desired.