KitchenAid Strawberry Ice Cream Recipe

Prep strawberries. Rinse the strawberries in cold water. Hull and slice them, and add to a mixing bowl. Then add 1/2 cup of sugar and stir to combine. Let the strawberries sit on your countertop for about an hour, until juices form.1 pound fresh strawberries, ½ cup granulated sugar

Puree strawberries. Pour the strawberries and juices into a blender. Pulse until very well pureed. Pour puree into a large mixing bowl or 8-cup measuring cup. (This puree equals about 2.5 cups.)

Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)When the milk is hot, drizzle about one cup of it into the eggs/sugar, whisking constantly. Then pour the egg mixture back into the pan plus the remaining 3/4 cup of sugar, and heat to 165 degrees.4 large egg yolks, 1 cup granulated sugar, 1½ cups whole milk

Add remaining ingredients. Let cool slightly and then add into the large bowl. Then add the heavy cream, vanilla extract, and a pinch of salt. Whisk well.1½ cups heavy cream, 2 Tablespoons Watkins vanilla, pinch of salt

Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!

Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets.

You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 30-35 minutes or so.)

Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Serve. Serve the ice cream with some extra fresh strawberries, if desired!