Strawberry Ice Cream
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 8 1x
Ingredients
Scale
- 1 pint (1/2 quart) strawberries, hulled
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup milk
Instructions
- Combine strawberries, sugar and vanilla in a food processor and pulse a few times until coarsely pureed.
- Stir that in with the cream and milk. Stir briskly a few times to dissolve the sugar.
- Cover. Refrigerate at least 1 hour and up to a day.
- Freeze in your ice cream maker according to manufacturer’s instructions.
- Serve immediately, soft-serve style, or pack into a container and cover tightly. Place in your freezer for an hour to firm up.
- Store tightly covered in the freezer for up to a week. Beyond that, the texture may become icy.
Notes
Fresh or frozen strawberries can be used. Thaw frozen berries first and keep any liquid that drains from them.
Find it online: https://hilahcooking.com/strawberry-ice-cream/