Quick Easy Recipe Strawberry Ice Cream
Quick Easy Recipe Strawberry Ice Cream In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer’s directions.Truth be told, I’d rather eat strawberry sorbet instead. That recipe is awesome—it calls for four ingredients (one of which is optional), is dead simple to make, and, provided you’re using great berries, is a stunner to look at and eat: deep scarlet, unbelievably aromatic, and as smooth as can be. I’d take it over strawberry ice cream any day.
- 1 pound strawberries
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- Wash and trim the strawberries, then cut into 1/4-inch slices. Place half of the sliced strawberries in a food processor or blender and puree. Set aside both sliced and pureed strawberries.
- Combine cream, milk, and sugar in a medium saucepan over medium heat and cook, stirring, until the sugar is completely dissolved. Remove from heat and pour mixture into a large bowl. Add the strawberry puree and mix well. Cover with plastic wrap and chill in the refrigerator until completely cool.
- While the cream mixture is chilling, dice the remaining sliced strawberries into smaller pieces to mix into the ice cream. Pour the cooled cream mixture into an ice cream maker and process according to the manufacturer’s instructions. Towards the end of the process, stir in the diced strawberries. Transfer the ice cream to an airtight container and freeze for at least 2 more hours before serving.