Summer is truly here, and with it comes the glut of berries at the grocery stores. Strawberries usually arrive first, followed by the blueberries and raspberries, and this recipe is the perfect way to use up those leftover strawberries you may have. This ice cream is light, delicately sweet, and packs a wallop in the pure strawberry flavor. If possible, try to use organic dairy and strawberries.
Fresh Strawberry Ice Cream
1½ cups fresh strawberries, hulled
¾ cup whole milk
1/3 cup Truvia Baking Blend (or, 2/3 cup granulated sugar)
1½ cups heavy cream
1½ tsp. pure vanilla extract
Pinch of kosher salt
Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse the strawberries until rough or finely chopped, depending on your personal preferences. Reserve the strawberries.
In a medium bowl, use a hand mixer on low speed or a whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in the reserved strawberries with all the juices. Cover and refrigerate 1 to 2 hours, but overnight is best.
When ready to make the ice cream, stir up the mixture gently, then pour into your ice cream maker and mix according to the manufacturer's instructions. I use a Cuisinart ice cream maker, and this is done in about 15 to 20 minutes. The ice cream should have a soft-serve consistency, and you can serve it at this point, but I prefer to spoon it into a container and let it firm up for a few hours. Make sure to remove the ice cream from the freezer about 10 to 15 minutes before serving.
Makes about 5 cups (10 ½-cup servings)
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