Fresh Strawberry Ice Cream
By Cuisinart
Fresh Strawberry Ice Cream
By Cuisinart
Yield/Serves:
Makes about 5 cups
- ½ cup whole milk
- ½ cup granulated sugar
- Pinch kosher salt
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup fresh, ripe strawberries, hulled and halved (or quartered if they are large)
Best made when strawberries are at their peak of freshness, this ice cream is light, sweet and fruity.
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. Cover and refrigerate 1 to 2 hours, prefereably overnight.
Assemble the paddle holder of the Cuisinart® Fruit Scoop™ Frozen Dessert Maker with the fresh fruit paddle. Place in freezer bowl and turn the unit on. While the unit is running, pour the strawberries into the frozen freezer bowl and let mix for 5 minutes to break up. Once the 5 minutes has elapsed, whisk the ice cream base toether and then pour into frozen freezer bowl with the churning strawberries. Allow to mix until thickened, about 15 to 20 additional minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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. Cover and refrigerate 1 to 2 hours, prefereably overnight.
Assemble the paddle holder of the Cuisinart® Fruit Scoop™ Frozen Dessert Maker with the fresh fruit paddle. Place in freezer bowl and turn the unit on. While the unit is running, pour the strawberries into the frozen freezer bowl and let mix for 5 minutes to break up. Once the 5 minutes has elapsed, whisk the ice cream base toether and then pour into frozen freezer bowl with the churning strawberries. Allow to mix until thickened, about 15 to 20 additional minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.