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 preference). 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 Cuisinart ice cream maker; pour the mixture into the frozen 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.
- Ice cream is delicious kept in freezer as you would any ice cream. Can be kept in air tight container and dipped as desired for months.
Notes
*Frozen strawberries may be substituted if fresh strawberries are not available.