Prep Time: 30 min.

Cook Time: 3 hours

Yield: 6-8 servings


2 cups fresh or frozen strawberries, hulled and cut in half lengthwise (divided)

1 cup sugar

1 tablespoon fresh lemon juice

½ tablespoon vanilla

1/8 teaspoon salt

1 cup half & half

1 ½ cups heavy cream


Place 1 cup of the berries in a small saucepan, along with 1 tablespoon of water, over low heat. Allow to cook, covered for about 10 minutes, stirring every couple of minutes so that the berries don’t stick. A lot of the berries will have split open, but don’t worry if not all of them have.

Place the cooked berries, sugar, salt and lemon juice in a food processor. Pulse a few times to get things going, then blend at a higher speed for about a minute, until all of the berries are liquefied.

Scrape mixture into a bowl, stir to be certain the sugar has all dissolved. Now gently stir in the other cup of the uncooked berries.

Mix vanilla, and the chilled half & half and heavy cream in a separate bowl for 1 minute.  Add strawberry mixture. Place in the freezer for about 20 minutes to get it a little colder.

Pour into ice cream maker and churn.

It will take about 20 to 25 minutes to turn into a creamy soft-serve consistency.

Freeze to allow ice cream to set up and ripen. At least 2 hours

To prevent ice crystals from forming, press plastic wrap into the top of the ice cream, cover & freeze in an airtight container.



Homemade Strawberry Ice Cream

Use your ice cream maker to create this rich and creamy Homemade Strawberry Ice Cream. This favorite of the young and the young at heart is made all summer-long across Maine, for picnics in the backyard, dinner & dessert with friends & rustic barn weddings. It comes out smooth and creamy every time. Maine produces of lot of strawberries, and they are so good!