Description
Sweet summer strawberries are the perfect starting point for this creamy vanilla-based ice cream. Make sure mixture is chilled completely before processing in an ice-cream maker. Top with hot fudge for a truly decadent treat.
- 1 Package (16 ounces) Driscoll's Strawberries, hulled and halved
- 1 Cup sugar
- 1/8 Tsp. salt
- 1 Cup heavy cream
- 1 Cup whole milk
- 1 Tsp. vanilla extract
-
PLACE 1 package trimmed and sliced strawberries into a heavy saucepan.
-
ADD 1 cup sugar and ADD 1/8 teaspoon salt.
-
STIR to combine.
-
LET mixture stand without heat for 10 minutes or until strawberries become juicy.
-
MASH strawberry mixture with a potato masher until berries are broken up.
-
PLACE half of strawberry mixture into a blender and PUREE.
-
RETURN pureed strawberries to saucepan.
-
HEAT strawberry mixture gently on low heat for about 5 minutes or until sugar is dissolved. Do not overcook.
-
ADD 1 cup heavy cream and ADD 1 cup whole milk.
-
ADD 1 teaspoon vanilla extract.
-
STIR to combine.
-
COVER mixture with plastic wrap.
-
CHILL in refrigerator at least 2 hours or up to overnight.
-
POUR mixture into an ice cream maker and PROCESS according to manufacturer's directions.
-
SERVE immediately for soft-serve or CHILL in freezer until needed.
Calories | 256.21 | |
---|---|---|
Total Fat | 15.77 g | |
Saturated Fat | 9.73 g | |
Cholesterol | 57.51 mg | |
Sodium | 59.65 mg | |
Total Carbohydrates | 28.66 g | |
Dietary Fiber | 0.62 g | |
Protein | 1.87 g |