Strawberry Ice Cream

We make very good use of our ice cream maker around here, and this is our favorite recipe. There are a few "musts" to consider in order to ensure that your strawberry ice cream turns out especially delicious. First, the better your strawberries taste, the better your strawberry ice cream will taste.. duh, right? Second, use very high quality vanilla. If you use cheap vanilla, you'll taste it, and it doesn't taste good. I like to use alcohol-free vanilla in ice cream.

Ingredients

2/3 Pint Fresh, Ripe Strawberries (cut into little pieces)
3 Tbsp Lemon Juice
1/3 Cup Sucanat (regular sugar will work fine, too)
1 Cup Whole Milk
2/3 Cup Sugar
2 Cups Heavy Cream
1 Tsp Vanilla Extract

Directions

1. Combine the cut up strawberries with the lemon juice and sucanat. Stir gently and let sit for two hours or overnight.

2. When the strawberries are ready, whisk the milk and sugar together for two minutes to disolve the sugar. Add the cream, the juices from the strawberries, and the vanilla and combine.

3. Pour the ingredients into the freezer bowl and let mix for 25 minutes. When the time is up, add the strawberries in and mix for an additional 5 minutes. Put the ice cream in a 1.75 quart lidded Pyrex dish and transfer to the freezer immediately.

Mom Tip

Don't take the freezer bowl out of the freezer until the moment you're ready to pour the ingredients into it. The more frozen it is, the better.