Fresh Strawberry Ice Cream

Yield: Serves 4
  • 1 1/2 c. fresh strawberries, hulled (plus extra for mix-ins)
  • 3/4 c. whole milk
  • 2/3 c. sugar
  • pinch of salt
  • 1 1/2 c. heavy cream
  • 1 1/2 tsp. vanilla extract
  1. In blender combine strawberries, milk, sugar and salt. Pour into medium bowl and stir in cream and vanilla. Cover and refrigerate 1-2 hours, or overnight. Freeze according to manufacturer's directions. During last 5 minutes of freezing, add extra strawberries.
Frozen strawberries may substituted instead of fresh. I usually let them thaw first.
  • dessert
Last updated 2016-12-25
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