I have a Cuisinart ice cream maker that was given to me and which has spent the last few years sitting on a storage shelf in my garage, completely forgotten about. Which is a shame, I’ve now come to realize! That’s because this past weekend my mom dropped off a giant pail of ripe, fresh picked strawberries that I couldn’t possibly have eaten all of before they went bad (well, maybe I could have) and I had one of those ah-ha! moments of divine providence when the Cuisinart caught the corner of my eye and some synapse made an unconscious connection. Hmm, strawberry ice cream… Why have I not been doing this all the time?
Ingredients
Equipment
Method
- Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on reference). Reserve in bowl.
- In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
- Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.