Fresh Strawberry White Chocolate Chunk Ice Cream
Ingredients
- 1 pint+ 1 cup fresh strawberries, hulled, chopped and divided (1 1/2 pints total)
- 1/3 cup sugar
- 2 tablespoons fresh lemon juice
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy cream
- 1 cup milk, whole is best
- 3/4 cup white chocolate, cut into chunks
Instructions
- In a medium bowl, combine 2 cups fresh strawberries, 1/3 cup sugar and lemon juice.
- Set aside in refrigerator for one hour.
- Set aside the last cup of chopped berries without sugar to add at end of freezing.
Prepare base of ice cream:
- Whisk the eggs together in a medium size bowl until light and fluffy using an electric mixer or stand mixer for about 1-2 minutes. Whisk in sugar a little at a time, until mixed well, about 1 minute.
- Pour in the cream and milk, and whisk to blend.
- Add the cream base to the freezer bowl along with the fruit and juice mixture. Plug in the ice cream freezer and freeze according to manufacturer's directions for your specific freezer.
- After the ice cream has set up in the mixer, toss in the additional 1 cup of chopped berries and the chopped white chocolate. Mix for 1 additional minute.
- Cover bowl with plastic wrap or foil and store in freezer until ready to eat.
Notes
Very important! If you are using the smaller Cuisinart or similar ice cream maker, make sure the canister is frozen well. Leave in the freezer for at least a day; two is better. Don't take the canister out until you are ready to pour the mixture in.
If you are using a larger ice cream maker, such as the White Mountain, it helps to chill the canister and dasher in your fridge before using. Or simply rinse with cold water and dry. Avoid placing ice cream makers in the sun as they are churning as less heat exposure is better when making ice cream.