We’ve fallen head over heels for Jeni’s Strawberry Ice Cream, a refreshing twist on a classic that captures the essence of ripe summer berries. As fans of her Splendid Ice Creams brand, we’re excited to share this homemade version inspired by Jeni Britton Bauer’s genius.
It delivers that creamy texture and vibrant flavor we crave, making it perfect for warm days or any sweet indulgence. Let’s whip up this easy recipe together and elevate our dessert game.
Ingredients
To craft our homemade Jeni’s Strawberry Ice Cream, we select high-quality ingredients that capture the essence of ripe, juicy strawberries and deliver that signature creamy texture. Below, we list them in the order they’re typically used, with precise measurements and any necessary prep notes for accuracy.
- 2 cups fresh strawberries, hulled and roughly chopped (select the ripest berries for maximum flavor)
- 3/4 cup granulated sugar, divided (use half for the strawberry mixture and half for the base)
- 2 tablespoons light corn syrup, for smooth texture and to prevent crystallization
- 1 1/4 cups whole milk, cold (ensures a rich base without curdling)
- 1 1/4 cups heavy cream, chilled (key for that luxurious creaminess we love)
- 2 tablespoons cornstarch, mixed with a splash of milk to create a slurry (acts as a natural stabilizer)
- 2 tablespoons cream cheese, softened (adds tang and helps emulsify the mixture)
- 1/8 teaspoon fine sea salt, to balance sweetness and enhance berry notes
- 1 tablespoon fresh lemon juice, from about half a lemon (brightens the strawberry flavor and prevents browning)
Required Equipment
To prepare our homemade Jeni’s Strawberry Ice Cream, we need the right tools to ensure smooth preparation and that perfect creamy texture. Building on our ingredient list, let’s gather the essential equipment that will help us achieve those vibrant strawberry flavors with ease.
We recommend the following items, organized by their role in the process:
- Ice Cream Maker: This is crucial for churning the mixture into a silky, scoopable consistency. We suggest a machine with a 1.5-quart capacity to handle the recipe volume without overflow.
- Medium Saucepan: Ideal for heating the milk and cream base. Opt for one with a heavy bottom to prevent scorching and ensure even cooking.
- Mixing Bowls: A set of two or three bowls in various sizes—such as a 2-quart and a 4-quart—will allow us to combine ingredients and cool mixtures efficiently.
- Whisk: Use a sturdy wire whisk to blend the cornstarch slurry and other elements smoothly, avoiding lumps for that signature velvety finish.
- Measuring Cups and Spoons: Precision is key, so accurate stainless steel sets for liquids and dry ingredients help us measure everything from milk to sugar exactly as needed.
- Fine-Mesh Strainer: This tool strains the strawberry puree, removing any seeds or pulp for a refined, smooth ice cream texture that highlights the fresh berry essence.
- Blender or Food Processor: Essential for pureeing fresh strawberries into a vibrant mixture. We prefer a high-speed model to maximize flavor extraction.
- Rubber Spatula: Great for scraping down bowls and folding in ingredients without introducing air bubbles, ensuring our ice cream base remains dense and creamy.
By having these tools ready, we can seamlessly transition from mixing ingredients to churning our Jeni’s Strawberry Ice Cream masterpiece.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s walk through the steps to create our homemade Jeni’s Strawberry Ice Cream with its creamy texture and vibrant berry flavor. We’ll ensure each stage delivers the perfect balance of sweetness and tartness for an irresistible treat.
Prepare the Strawberries
First, we rinse 2 cups of fresh strawberries under cold water and pat them dry with a clean towel. Next, we hull the strawberries by removing the green tops and any blemished parts, then chop them into small pieces to release their juicy essence and bright red color. In a medium bowl, we combine the chopped strawberries with 3/4 cup of granulated sugar and 1 tablespoon of fresh lemon juice, stirring gently until the sugar dissolves and the mixture begins to glisten with natural juices. Let this sit for 10 minutes to macerate, allowing the strawberries to soften and develop an intense, aromatic strawberry perfume that will infuse the ice cream base.
Make the Ice Cream Base
We start by creating a smooth base in a medium saucepan over medium heat. In a small bowl, we whisk together 2 tablespoons of cornstarch with 1/4 cup of whole milk until no lumps remain, forming a slurry for a silky texture. Then, in the saucepan, we combine 1 1/2 cups of whole milk, 1 cup of heavy cream, 1/2 cup of light corn syrup, and the remaining 1/4 cup of granulated sugar, heating the mixture while stirring constantly until it reaches a gentle simmer—about 5 minutes—to ensure even dissolution. Once simmering, we slowly add the cornstarch slurry, continuing to stir for another 2-3 minutes until the mixture thickens slightly, coating the back of our spoon with a luxurious, creamy veil. Remove from heat and whisk in 4 ounces of softened cream cheese until fully incorporated, followed by 1/4 teaspoon of fine sea salt and the prepared strawberry mixture, blending everything to achieve a vibrant pink hue and a tantalizing blend of tangy and sweet notes that promises a burst of summer in every scoop.
Chill the Mixture
To achieve the ideal creamy consistency, we first transfer the warm ice cream base to a bowl and place it in an ice bath—filling a larger bowl with ice and cold water—for rapid cooling, stirring occasionally to prevent a skin from forming. Once the mixture cools to room temperature, we cover the bowl with plastic wrap, pressing it directly onto the surface to avoid any condensation. Refrigerate for at least 4 hours or overnight, allowing the flavors to meld and the base to chill thoroughly, resulting in a refreshingly cool and velvety texture that enhances the strawberries’ natural vibrancy when churned.
Churn the Ice Cream
With our ice cream maker pre-chilled and ready, we pour the chilled base into the frozen bowl of the machine. We churn according to the manufacturer’s instructions—typically 20-25 minutes—until the mixture transforms into a soft, scoopable consistency with a light, airy feel and the fresh strawberry aroma wafting through the air. During churning, we might notice the base expanding slightly, indicating the formation of tiny ice crystals that contribute to the signature Jeni’s Strawberry Ice Cream creaminess, ensuring each bite delivers a perfect harmony of smooth dairy and fruity tang.
Freeze and Serve
After churning, we transfer the soft ice cream into a freezer-safe container, such as a loaf pan or airtight pint, smoothing the top with a rubber spatula for an even finish. We cover and freeze for at least 4 hours or until firm, allowing the flavors to intensify and the texture to set into a delightfully scoopable state with a satisfying, cold crunch on the palate. When ready to serve, we scoop generous portions into bowls or cones, garnishing with extra fresh strawberry slices if desired, for a visually appealing and mouthwatering dessert that showcases the essence of ripe berries in every refreshing bite.
Make-Ahead and Storage
To keep Jeni’s Strawberry Ice Cream at its peak—showcasing that creamy texture and vibrant strawberry flavor—we share our expert tips for preparing it in advance and storing it properly. This ensures you can enjoy this homemade delight whenever cravings strike, without compromising on quality.
Make-Ahead Tips
Planning ahead makes Jeni’s Strawberry Ice Cream even more convenient for gatherings or spontaneous treats. We recommend the following steps to streamline your process:
- Prepare the Base Early: Make the ice cream base up to 48 hours in advance. After cooking and cooling the mixture as outlined in the previous steps, cover it tightly and refrigerate it. This allows the flavors—ripe strawberries, tangy lemon, and rich cream—to meld further, enhancing the overall taste.
- Churn Just Before Serving: For optimal freshness, churn the base in your ice cream maker right before you plan to freeze and serve. If you’re short on time, you can churn it a few hours ahead and store it in the freezer until firm.
- Freeze in Batches: If making a larger quantity, divide the churned ice cream into smaller containers. This prevents unnecessary thawing and refreezing, helping maintain that signature smooth consistency.
Storage Guidelines
Proper storage is key to preserving the Jeni’s Strawberry Ice Cream‘s irresistible scoopability and fresh berry notes. Below, we outline best practices, including a quick reference table for timelines.
- Use Airtight Containers: Transfer the churned ice cream to a freezer-safe container with a tight lid. Press plastic wrap directly onto the surface to minimize ice crystals, then seal to lock in that creamy goodness.
- Avoid Temperature Fluctuations: Store in the back of your freezer where it’s coldest and most stable. Rapid changes in temperature can dull the strawberry’s bright flavor and affect texture.
- Thaw and Serve Safely: When ready to enjoy, let the ice cream sit at room temperature for 5 to 10 minutes for easier scooping. Always use clean utensils to prevent contamination.
| Storage Method | Duration | Quality Notes |
|---|---|---|
| Freezer (optimal) | Up to 2 weeks | Best texture and flavor; enjoy within 1 week for peak creaminess. |
| Freezer (beyond 2 weeks) | 3–4 weeks max | Flavor may fade; texture could become icy—refresh with mix-ins if needed. |
| Refrigerator (not recommended) | Do not store here | Ice cream will melt and lose structure; use only for short-term softening. |
Conclusion
We’ve loved sharing this take on Jeni’s Strawberry Ice Cream, a recipe that’s sure to become a summer staple in your kitchen. It’s all about capturing that fresh berry burst and creamy delight we crave on warm days.
By trying it yourself, you’ll discover how simple ingredients transform into something truly special. We’re confident it’ll bring joy to your table and inspire more homemade treats. Enjoy every scoop!
Frequently Asked Questions
What is Jeni’s Strawberry Ice Cream?
Jeni’s Strawberry Ice Cream is a refreshing, creamy dessert inspired by Jeni Britton Bauer’s Splendid Ice Creams brand. It captures the vibrant flavor of ripe summer berries in a homemade version, perfect for warm days or sweet treats. This easy recipe delivers a smooth texture and burst of strawberry goodness, making it a standout classic.
What ingredients are needed for Jeni’s Strawberry Ice Cream?
You’ll need fresh strawberries, granulated sugar, light corn syrup, whole milk, heavy cream, cornstarch, cream cheese, fine sea salt, and fresh lemon juice. High-quality ingredients ensure the best flavor and creamy texture. Use precise measurements as outlined in the recipe for optimal results.
What equipment is required to make Jeni’s Strawberry Ice Cream?
Essential tools include an ice cream maker for churning, a medium saucepan for heating, mixing bowls, a whisk, measuring cups and spoons, a fine-mesh strainer, a blender or food processor, and a rubber spatula. These items help achieve a smooth preparation and perfect consistency.
How do I make Jeni’s Strawberry Ice Cream?
Start by preparing strawberries: rinse, hull, and macerate with sugar and lemon juice. Create the base by mixing milk, cream, corn syrup, and sugar, then thicken with cornstarch and incorporate cream cheese and strawberries. Chill the mixture, churn in an ice cream maker, and freeze until firm for a scoopable treat.
Can I make Jeni’s Strawberry Ice Cream ahead of time?
Yes, prepare the ice cream base up to 48 hours in advance and refrigerate it. Churn just before serving for the freshest results. This allows flavors to meld, making it convenient for events while maintaining that creamy texture.
How should I store homemade Jeni’s Strawberry Ice Cream?
Store in an airtight container in the freezer to preserve texture and flavor. Freeze in smaller batches to avoid repeated thawing. It lasts up to 2 weeks; consume within a week for peak quality. Avoid temperature fluctuations for the best results.