A few weeks ago, my husband volunteered to help a man in our church move out of his house. He was moving to California to be near his family and everything was being donated to Goodwill. He had rented out rooms in his house so there was a ton of stuff left behind by roommates. This man gave all the helpers permission to take anything they wanted. At first, Ian was just happy to help him, not expecting to take anything. But the first treasure he found was a very large, white box with the word Cuisinart printed on it. He took a peek inside and it appeared to be a brand new food processor still snug in it’s styrofoam and plastic.
Here is the Ice Cream Maker I use…well, I have the older model, but I LOVE it!!!
Strawberry Ice Cream
- 2 cups (1 lb) fresh strawberries, washed and hulled
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 1/2 cups heavy cream
- 1 cup milk (2% or whole)
- In a *food processor, mash or puree strawberries. This all depends on your taste and how fine you want your strawberries to be.
- our into a large bowl and add sugar.
- Stir until combined and let it sit for 5 minutes or until the sugar is dissolved.
- Next, stir in vanilla, heavy cream and milk.
- Mix until well combined.
- Pour into your prepped ice cream maker and churn for 20 minutes or as directed per individual machine instructions.
- You can serve it soft at this point. If you want it more firm and scoop-able, pour it into a large airtight container and place in the freezer for 2-4 hours or until completely frozen.
- *If you don’t have a food processor, you can mash the strawberries with a fork or pastry cutter.