Strawberry Ice Cream

Ingredients

• 8 ounces very red, ripe strawberries – fresh summer berries or frozen berries, thawed
• 2/3 cup granulated sugar
• 1/4 teaspoon pure vanilla extract
• 2/3 cup whole milk
• 1 1/3 cups heavy cream

Steps

1. Place strawberries, sugar, vanilla, and milk in a blender jar or a food processor fitted with the metal “s” blade and blend on high speed until completely smooth and homogenous, about 40 to 50 seconds.
2. Pour into a bowl and stir in heavy cream. If not making ice cream immediately, cover and refrigerate until ready to use.
3. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
4. Serve in cups or cones, adding mix-ins while dispensing ice cream.

Notes

Makes about ten 1/2-cup servings.

Nutrition per serving: Calories 178 (60% from fat), carb. 17g, pro. 1g, fat 12g, sat. fat 8g, chol. 46mg, sod. 20mg, calc. 43mg, fiber 1g.

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Photo: stock photo found online.

Rosie Lee’s original recipe card

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