Homemade Strawberry Ice Cream

👨‍🍳 Method

For the Sugar Syrup

1. 1
   Wash the fruit, remove the stems and cut into quarters.

   KnifeCutting board
2. 2
   Bring the fruit and sugar to a boil. Turn down the heat and simmer 10 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Add the lemon juice.

   💡The lemon keeps the sugar from crystallizing again.
4. 4
   Cool completely and blend to a smooth purée.

   Blender

To assemble

1. 5
   Whip the cold cream until firm and holding its shape.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 6
   Fold the the strawberries puree and the vanilla into the whipped cream gently, so the whipped cream doesn't deflate.

   ⚙ FoldingSilicone spatula

   💡Fold, don't stir: the air in the whipped cream is what replaces the ice cream machine.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
3. 7
   Transfer to loaf pan, cover and freeze at least 6 hours, stirring every 2 hours during the first three hours so the ice cream comes out smooth.

   Loaf panFreezer
4. 8
   Move the ice cream from the freezer to the counter 5 minutes before serving, so it's easy to scoop.