Homemade ice cream is one of the great joys of life. Especially when the fresh fruits of Spring and Summer are here. With a nice basket of freshly picked strawberries and a beautiful Sunday afternoon in May, what else is there to do but get the ice cream freezer off the shelf?
No worries about raw eggs here nor any time spent making a custard on the stove top before freezing the mixture. It literally took longer to dice up the strawberries than it did for the freezer to do its' job.
4 cups whole milk
4 cups heavy cream
2 cups sugar
1/2 t. salt
1 T. pure vanilla extract
4 cups diced/mashed strawberries
3 - 4 drops red food coloring (optional)
In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker. You may need to add a little extra milk to reach the "fill" line. Freeze according to manufacturer's directions and then pack in ice for about 30 minutes before dipping.
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