Ingredients
- 1 1/2 cups fresh strawberries, hulled
- 3/4 cup 1% milk
- 2/3 cup granulated sugar
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons pure vanilla extract
Directions:
- Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until roughly/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 and the sugar until the sugar is dissolved. Stir in heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
- Put mixture in a 1 1/2-quart ice-cream maker and mix according to the manufacturer's directions. The ice cream should 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.
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