On National Strawberry Ice Cream Day, Here is Everything You Need to Celebrate it in Style

Strawberry season brings with it those bright red berries, sweet and filling, fun to look at and light when eaten. As an addition in desserts, it's as classic as chocolate, and sits proudly as the most popular berry to be included in desserts. It's everyone’s favorite. From strawberries and cream to strawberry cupcakes and from strawberry milkshakes to strawberry pies, there’s an endless amount of ways to make several strawberry dessert recipes. But one rather understated and simple way of consuming strawberries is through the strawberry ice cream. It's such a mainstay that one would often forget to even think about it. Strawberry ice cream is a favorite for many people all over the globe. Sweet, chilled and refreshing, often chewy strawberry pieces are added to the mix. 

On the United States’ National Strawberry Ice Cream Day, here are two recipes to make it, attesting to the fact that it can be made in a variety of ways with a number of different ingredients and techniques. 

Recipe I

Ingredients:

• 1 ½ cups strawberries, hulled and diced
• 2 tbsp honey
• ½ cup granulated sugar
• 1 tsp lemon juice
• 1 cup heavy whipping cream
• ½ cup half and half
• 1 tsp vanilla extract

Directions:

• In a bowl, add the strawberries, honey, sugar and lemon juice. Let it sit for at least 20 minutes or until the strawberries have released their juices.
• Then mash the mixture with a potato masher or fork until no large chunks of strawberry remain. If you want a smooth ice cream with no bits, use a blender instead.
• Add the heavy cream, half and half, and vanilla extract. Mix until well combined.
• Pour the mixture into the ice cream maker and churn for about 20 minutes. It can then be served soft serve or put in an airtight container and left in the freezer for 6 hours and then served chilled.

Recipe II

Ingredients:

• 400 gm strawberries
• 2 tsp lemon juice
• 600 ml double cream
• 300 ml whole milk
• 150 gm white caster sugar
• 5 egg yolks
• 2 tsp vanilla extract

Directions:

• Add the strawberries to a food processor or blender and blend into a puree.
• Then add the lemon juice and mix. Set aside.
• In a pan, heat the cream and milk until it starts to heat up, but don't let it come to a boil. Set aside.
• In a bowl, whisk the sugar and egg yolks until well mixed.
• Slowly add the hot cream mixture into the eggs, whisking as you do.
• Then strain this mixture back into the pan and cook until it thickens enough that it's coating the back of a spoon. Make sure you don't overcook it or the eggs will scramble.
• Transfer to a bowl. Cover and set aside for 10 minutes so it can cool. Then chill in the fridge for an hour.
• Then add the strawberry puree into the cold mixture. Taste and add more lemon and vanilla as needed.
• Freeze for 4-6 hours so it will set. But remove and blend in a processor every hour so that no ice crystals can form.
• Serve chilled.

In 1744, an early iteration of the strawberry ice cream was served to guests by Thomas Bladen, the governor of Maryland, who served frozen strawberries with ice cream. Another story goes that in the early 19th century, berries were used to flavor and color desserts made by Sallie Shadd, a freed slave. One of her desserts was the now famous strawberry ice cream. One story says that in 1813, the US First Lady Dolley Madison created and served the strawberry ice cream at the White House during President James Madison’s inaugural banquet.

Strawberries come with several health benefits. The ancient Romans believed that the berries could cure depression and kidney stones. And modern studies prove that they’re a great source of vitamin C and reduce the bad cholesterol levels in humans.

Strawberry ice creams are often found in sundaes, as a standalone flavor and as part of thick and indulgent strawberry milkshakes. On the occasion of national strawberry ice cream day, celebrate by making and devouring strawberry ice cream, enjoying it one delicious lick at a time.

Fun fact:To polish off a single scoop of ice cream on a cone, you’ll need 50 licks.