Strawberry Ice Cream


1 ½ cups whole milk

1 ½ cups heavy cream

¾ cup sugar

1 ½ teaspoons vanilla

1 ½ cups strawberries, hulled

1/8 teaspoon salt


Put hulled strawberries in food processor and pulse until finely or roughly chopped. 

In a large bowl, whisk to combine milk, heavy cream, sugar, and salt.  Continue to whisk until sugar is dissolved.

Stir in strawberries (including juices).

Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

*Took about 20 minutes.

Store in an airtight container and place in the freezer.


This recipe brought to you by Sophie in the Kitchen