- 1 1/2 cup fresh strawberries, hulled
- 3/4 cup whole milk
- 2/3 cup white sugar
- 1 1/2 cup heavy cream
- 1 1/2 tsp vanilla
Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped. Set aside.
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved.
Stir in the heavy cream and vanilla.
Stir in reserved strawberries with all juices.
Cover and refrigerate at least 2 hours, or overnight.
Whisk mixture together again before pouring into the ice cream maker.
Pour the mixture into the mixing bowl of the Ice Cream maker fitted with the ice cream paddle. Turn unit on. Let mix until thickened, about 40 minutes.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.