Alpine strawberry ice cream makes the most of these tiny little flavor jewels in season. They’re more intensely flavored than regular strawberries, and they make the best ice cream!
Ice cream lovers, rejoice! Today we’re going to teach you how to make a delicious and unique dessert: alpine strawberry ice cream! If you’re not familiar with alpine strawberries, let us introduce you to this petite that’s absolutely fruit bursting with flavor.
Alpine strawberries, also known as wild strawberries, are incredibly aromatic and have an intense, sweet flavor that’s perfect for desserts.
What makes them stand out from regular strawberries is their size – they’re much smaller, which means they pack a lot of flavor in a tiny package. In fact, one alpine strawberry can taste like several regular-sized strawberries combined! No wonder they’re a great ingredient for making ice cream.
Now, let’s talk about why alpine strawberries are perfect for ice cream. As mentioned earlier, these small but mighty berries are incredibly flavorful and fragrant. They’re also less watery than regular strawberries, which means they won’t make your ice cream too icy or runny. Plus, their bright red color looks gorgeous in ice cream and adds a pop of color that’s sure to impress your guests.
Believe it or not, growing alpine strawberries is pretty easy, so you can still enjoy this tasty treat even if you’re not able to forage wild strawberries. As the name suggests, they’re hardy in colder climates and are very easy to care for.
Ingredients for Alpine Strawberry Ice Cream
The ingredients for making alpine strawberry ice cream are quite simple. To make around six servings, you’ll need the following:
- 2 cups strawberries
- ½ cup granulated white sugar
- 1 pint heavy cream
- 1 cup milk
If you’d prefer to use frozen strawberries for this recipe, you can – it’s best just to thaw them first.
Also, depending on the sweetness of your strawberries, you might want to adjust the amount of sugar you use. If your fruit is particularly tart, you’ll probably want to up the sugar. But if you prefer your ice cream less sweet, you can get away with using less than the recommended 1⁄2 cup. Typically, ¾ cup is about the most you’d want to use.
Making Alpine Strawberry Ice Cream
First, wash the strawberries and remove the stems. Give them a gentle pat-down with a towel to remove excess water.
Next, you’ll place the fruit in a bowl and sprinkle the sugar over it. Gently stir the fruit and sugar together until the fruit is well-coated.
Cover the bowl with plastic wrap and let it sit in the fridge overnight. This process is known as maceration, which means to soften or break down the fruit with sugar. This will create a sweet, juicy syrup that will infuse the ice cream with flavor.
The next day, pour the heavy cream, whole milk, vanilla extract, and macerated strawberries into a blender. Blend everything together until the mixture is smooth and creamy.
Pour the mixture into an ice cream maker and churn it according to the manufacturer’s instructions. This should take about 20-30 minutes, or until the mixture is frozen and has the consistency of soft-serve ice cream.
Once the ice cream is ready, transfer it to a freezer-safe container. Cover the container with plastic wrap or a lid, and let it freeze for at least four hours or overnight.
When you’re ready to serve, scoop the ice cream into bowls or cones and enjoy!
And what if you don’t have an ice cream maker? Don’t worry, you can still make delicious homemade ice cream!
You’ll follow all the same steps as you would if you had an ice cream maker. However, you’ll use a hand mixer or whisk to beat the mixture until it’s thick and creamy. Put it in the freezer for an hour, then take it out and give it a good stir to break up any ice crystals that may have formed.
You’ll repeat this process of freezing and mixing every hour for the next three or four hours, or until the ice cream has a smooth, creamy texture. It’s a bit more work, but will allow you to enjoy the delicious flavors of alpine strawberry ice cream even if you don’t have access to an ice cream maker.
Serving Alpine Strawberry Ice Cream
You don’t need to do much to enjoy this delicious strawberry ice cream – simply pull it out of the freezer and enjoy.
When it comes to pairing this treat with other foods, you have plenty of options. It’s great on its own, but it also tastes amazing paired with a crisp, buttery sugar cookie. Feeling a bit more adventurous? Go for a slice of tangy lemon cake to balance out the sweetness.
And if you really want to take things to the next level, top your ice cream with a sprinkle of crushed graham crackers or a drizzle of warm chocolate sauce.
Alpine Strawberry Ice Cream
Alpine strawberry ice cream is one of the best ways to use fresh alpine strawberries (or wild strawberries) in season.
Ingredients
- 2 cups alpine strawberries (or wild strawberries)
- ½ cup granulated white sugar
- 1 pint heavy cream (2 cups)
- 1 cup milk
Instructions
- Wash the strawberries and remove the stems. Give them a gentle pat-down with a towel to remove excess water.
- Place the fruit in a bowl and sprinkle the sugar over it. Gently stir the fruit and sugar together until the fruit is well-coated.
- Cover the bowl with plastic wrap and let it sit in the fridge overnight.
- The next day, pour the heavy cream, whole milk, vanilla extract, and macerated strawberries into a blender. Blend everything together until the mixture is smooth and creamy.
- Pour the mixture into an ice cream maker and churn it according to the manufacturer's instructions. This should take about 20-30 minutes, or until the mixture is frozen and has the consistency of soft-serve ice cream.
- Once the ice cream is ready, transfer it to a freezer-safe container.
- Cover the container with plastic wrap or a lid, and let it freeze for at least four hours or overnight.
- When you're ready to serve, scoop the ice cream into bowls or cones and enjoy!
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