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My strawberry ice cream recipe

A friend asked for this, and so I'm sharing it here. It being strawberry season right now here in Northern California, this seems like a good time to make boatloads of amazing strawberry ice cream.


1 carton fresh, organic strawberries--washed and hulled (use as many as you can, it only make the recipe better)

2 cups heavy cream

1/2 cup sweetened condensed milk

3/4 cup sugar

1/4 tsp salt

(a dash of vanilla, or balsamic vinegar, or bourbon, or whatever you want to add)

The How:

Puree the strawberries into oblivion. I use an immersion blender, but whatever you have on hand is always the best option. (you can strain the puree through a sieve, if you dislike seeds in your ice cream, but I also dislike picking a million seeds out of my colander so I skip this step.

Pour the obliviated strawberries and all the other ingredients into a bowl and mix well. I use a stand mixer that was a loyalty award from Lexis-Nexis, from like a month before they laid me off. It makes the ice cream bittersweet.

Mix well.

Pour into your ice cream maker and run it for as long as the maker's instructions suggest. 30 minutes works for me.

And then freeze the results. Or eat the whole thing. Freedom.

* This recipe is adapted from the one in the godawful Humphrey Slocum ice cream cookbook.