Ingredients
Equipment
Method
- Combine the sliced strawberries and 1/2 cup of sugar in a bowl. Let this mixture sit for 10 minutes, stirring occasionally.
- Process the sweetened strawberries in a blender or food processor until mostly smooth. You can leave some small chunks for texture.
- In a saucepan, combine the heavy cream, milk, 3/4 cup of sugar, and salt. Heat over medium heat, stirring until the sugar dissolves completely. Do not boil.
- Remove the cream mixture from the heat and stir in the vanilla extract.
- Chill the cream mixture completely in the refrigerator for at least 4 hours, or preferably overnight. This is important for the ice cream texture.
- Once chilled, combine the strawberry puree with the cold cream base. Mix until evenly blended.
- Churn the mixture in your ice cream maker according to the manufacturer's directions.
- Transfer the churned ice cream to an airtight container. Freeze for at least 2 hours to firm up before serving.
Nutrition
Notes
If you prefer a thicker strawberry swirl, reserve about 1/4 cup of the strawberry puree and gently fold it into the ice cream during the last minute of churning.