Fresh Strawberry Ice Cream
yield: about 5 cups
1 1/2 c. fresh strawberries, hulled (frozen strawberries may be substituted if needed)
3/4 c. whole milk
2/3 c. sugar
pinch of salt
1 1/2 c. heavy cream
1 1/2 tsp vanilla
(Freeze the ice cream maker bowl ahead of time!)
Put strawberries in food processor and pulse until chopped as desired (or use immersion blender)
In a medium bowl, whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in strawberries, including juices. Cover and refrigerate 1-2 hours or overnight.
Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in any mix-ins before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.
Mix in ideas:
bananas
Oreos
brownie bits
