Ninety Arkansas Crossroads

 

We had a lot of strawberries to use up Father’s Day weekend, but not much sour cream. So, rather than run to the store (again), we made this sour cream-free ice recipe. It was still a big hit.

 

Fresh Strawberry Ice Cream

 

1 1/2 cups fresh strawberries, hulled

3/4 cup whole milk

2/3 cup granulated sugar

Pinch salt

1 1/2 cups heavy cream

1 1/2 teaspoons vanilla extract (Please don’t use imitation)

 

Put the strawberries into the bowl of a food processor or blender; pulse strawberries until coarsely chopped. Set aside. In a medium bowl, whisk together milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in strawberries. 3. Cover and refrigerate an hour or two. Pour mixture into ice cream freezer bowl and process until thickened, about 20 minutes. Transfer to an airtight container and freeze about 2 hours. Frozen strawberries may be substituted if fresh aren’t available.