STRAWBERRY ICE CREAM

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VIBES: Maxwell “Drowndeep Hula 1998”

INGREDIENTS:

  • 2 cups chopped strawberries
  • 1 cup sugar (divided)
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 tsp vanilla extract
  • 1 dash salt

DIRECTIONS:

Mix chopped strawberries with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so strawberries release their juices.
Blend strawberries up in a blender or food processor.
In a large bowl combine strawberry mixture with heavy cream, whole milk, vanilla extract, salt and remaining sugar. Set aside.
Pour strawberry cream mixture into prepared ice cream maker. Allow to run according to manufactures instructions (Mine is a Kitchen-aid mixer with an ice cream bowl attachment and it takes about 15 minutes to churn with the pre frozen bowl) The ice cream mixture should be a little softer in texture than soft serve ice cream.
For scoop-able ice cream, scoop ice cream into a bread loaf pan or a shallow rectangular container. Freeze overnight to fully set and serve once the ice cream has hardened.

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