Strawberry Chip Ice Cream

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Strawberry Ice Cream. Invokes images of lazy summer days sitting on a porch swing eating ice cream doesn't it?

In the past few years I have become a strawberry ice cream convert. I will choose strawberry soft serve over vanilla, or harder to believe chocolate, and on the rare occasion I order a milkshake, it will be strawberry.

So when I saw a great deal on strawberries at the store recently I knew their destiny would be homemade strawberry ice cream. After looking at several recipes online, I decided I would try one I found on Baked Bree.

Strawberries are sliced and left to macerate for a couple of hours so that they release tons of yummy strawberry goodness. I'm not crazy about icy chunks of strawberry so I opted to puree the mixture and then strain it to ensure I would have a super smooth, ultra-creamy ice cream.

Milk and cream and a splash of vanilla round out the ingredients and after a chill in the fridge, the mixture is placed in the ice cream maker. I added a generous handful of hand chopped chocolate to take it up another notch.

A lovely shade of pale pink, the strawberry flavor is perfect and the chocolate adds a nice textural element and richness.

I see a summerful of homemade ice cream! Yum!

Strawberry Chip Ice Cream

adapted from Baked Bree

3 cups sliced strawberries
4 Tablespoons lemon juice
1 1/2 cups sugar
1 1/2 cups whole milk
2 3/4 cup heavy cream
2 teaspoons vanilla
4 ounces chopped semi-sweet chocolate
In a bowl, add 1/2 cup sugar to the strawberries. Add the lemon juice.

Give the strawberries a stir and let sit for 2 hours at room temperature.

If you prefer a smooth ice cream, puree the mixture.

Add the remaining sugar. Add the milk, cream, and vanilla. Stir until the mixture is combined. Chill the ice cream for 2 hours or overnight.

Freeze according to your machine’s directions.

Transfer to another container and freeze until firm.