- Cut strawberries into smaller pieces. Large chunks are awkward to eat when it’s frozen.
- Allowed the flavors to meld overnight before transferring it to the ice cream maker for further churning.
- If you’re not serving the ice cream in a cone, some fresh strawberries on the side would be a nice, fresh presentation and extra tasty treat.
by Mary GoodBodyMakes about 1-1/2 quarts
2 cups cream
1 cup whole milk
3/4 cup sugar
pinch of salt
1 teaspoon vanilla extract
2 cups strawberries, stemmed and coarsely chopped
Additional fresh strawberries to serve on the side
In a medium-sized bowl (stainless steel if you have one), combine the cream and milk. Add the sugar and salt and whisk until the sugar starts to dissolve. Stir in the vanilla. Set aside, stirring occasionally, to allow the flavors to blend (about 15 minutes).
Cover the bowl and refrigerate the mixture until chilled, at least 3 hours OR overnight (place in the coldest section of your refrigerator, if possible).
In a bowl and using a fork or sturdy potato masher, mash half of the fresh, chopped strawberries. The strawberries should break down into small chunks. Add the remaining coarsely chopped strawberries to the bowl. Cover and refrigerate the strawberries for about 1 hour.
Pour the milk mixture into an ice-cream maker and freeze according to your machine’s instructions. When the ice cream is just about frozen and the consistency is thick like whipped cream, add the prepared strawberries. Churn or stir just until blended.
Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days.
Garnish with fresh strawberries.