Strawberry Lemonade Ice Cream Recipe
Ahh, nostalgia! Remember being a kid, riding your bike around on a sunny afternoon, and stopping only for a sip of refreshing lemonade? This bright and fruity strawberry lemonade ice cream is the creamy dessert version of that moment - it's summery, refreshing, luscious, and creamy!
Ingredients
- 1 cup diced strawberries
- 1 lemon lemon, zested and juiced
- 4 large egg yolks
- ¾ cup granulated sugar
- 1 ½ cups whole milk
- ½ teaspoon salt
- 1 ½ cups heavy cream
- 1 packet powdered lemonade drink mix
- ½ cup minced strawberries, see notes
Instructions
- Add the diced strawberries, lemon zest, and lemon juice to a blender or food processor and puree until they are completely smooth. Set aside.1 cup diced strawberries, 1 lemon lemon
- In a medium-sized, heatproof bowl, whisk together the egg yolks and granulated sugar.4 large egg yolks, ¾ cup granulated sugar
- Add the milk and salt to a medium-sized saucepan set over medium heat. When the milk is just beginning to steam, remove it from the heat and pour it into the egg mixture while whisking constantly.1 ½ cups whole milk, ½ teaspoon salt
- Set the pot over medium heat and cook, stirring constantly, until the custard is thick enough to coat the back of a spoon.
- Strain the custard through a fine-mesh sieve into a large bowl and whisk in the strawberry puree, heavy cream, and lemonade drink mix. Place a piece of parchment paper so that it is touching the surface of the ice cream base (this will help prevent it from forming a skin) and place it in the fridge to chill until very cold– at least 4 hours.1 ½ cups heavy cream, 1 packet powdered lemonade drink mix
- Churn the ice cream according to the manufacturer's directions, until it is a soft-serve consistency - usually 16-20 minutes
- Stir in the minced strawberries and transfer the ice cream to a loaf pan. Press a piece of parchment paper onto the ice cream and store in the freezer until completely set– at least 6 hours. Then scoop and enjoy.½ cup minced strawberries
Notes
Powdered lemonade: The packets I buy are 0.14 ounces.
Storage: Store any extra ice cream in an airtight container in the freezer for up to one month.
Ice cream maker: This is the one that I have.
Serving: 1 = 1/10th of the recipe, Calories: 230kcal, Carbohydrates: 20g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 118mg, Sodium: 144mg, Potassium: 131mg, Fiber: 0.5g, Sugar: 19g, Vitamin A: 685IU, Vitamin C: 13mg, Calcium: 81mg, Iron: 0.3mg