Entertain like an Inner Banks Bed and Breakfast Innkeeper at home with our favorite strawberry ice cream recipe. Sourcing the star ingredient from our friends at the Edenton Farmer’s Market, these local jewels have become a well known local produce and are the focus for many of our desserts. Whether served solo, in breakfast smoothies, or on delicious strawberry shortcake at The Table at Inner Banks, you will love fixing this ice cream favorite at home.
- 20 minutes prep
- 2 hours chilling
- 20 minutes churning
- 2 hours + 40 minutes total
Ingredients For Purée
- 2 cups quartered strawberries (about 1 pound)
- 2 to 4 tablespoons granulated sugar, depending on sweetness of berries
Ingredients for Ice Cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- Pinch of salt
- 2 cups heavy whipping cream
- 1 teaspoon vanilla bean paste or extract
- Macerate the strawberries—place strawberries in a small bowl, sprinkle with sugar, and stir to combine. Let sit at room temp for 20 ro 30 minutes, stirring occasionally until juicy.
- Purée the strawberries—place berries in a blender or food processor and pulse until smooth. Cover berries and move to fridge until ready to use.
- Making the ice cream base—in a medium bowl, combine milk, sugar, and salt, wisking until sugar is dissolved. Stir in cream and vanilla until evenly combined. Cover and place in fridge at least an hour or 2.
- Churning the ice cream—turn on your ice cream maker. Pour the milk/cream mixture into the frozen freezer bowl. Mix until the base thickens and starts to resemble ice cream, about 15 minutes.
- Adding strawberries—Pour strawberry purée into the ice cream maker and continue mix until all the purée is mixed well and the ice cream is an even pink color for about 5 minutes.
- Chill, if desired—If you’d like a firmer ice cream, transfer to an airtight container and place in the freezer for about 2 hours or overnight.
No Blender? No Worries! Grab your potato masher, pastry cutter, whisk, or fork. Mash them as finely as possible.
Berry Versatile — Our recipe works great with all kinds of berries—raspberries, blackberries, blueberries, even huckleberries. Just use more or less sugar when blending, depending on the sweetness and ripeness of the berries.