Rosie Makes Strawberry Ice Cream.

Strawberry ice cream.

Love it!

This might be the easiest ice cream ever.

No eggs are involved.  There's no cooking.  No custard.

It's just cream and milk.  Some sugar.  Vanilla.  And strawberries.  And an ice cream maker.

And if you just happened to pick a bunch of strawberries over at Malco's Point Harbor Pick Your Own Strawberry Farm, even better!  252-491-8266 in case you want to go.  135 James Griggs Road in Point Harbor, NC.  Or just go get 'em at Food Lion and be done with it. 

Strawberry Ice Cream

2 cups chopped strawberries

1 cup sugar

2 cups heavy cream

6 oz. skim milk

2 oz. heavy cream

1 TB vanilla

pinch kosher salt

Rosie Note:   In place of the 6 oz. skim and 2 oz. heavy cream, you could use 8 oz. whole milk.  I never have whole milk on hand, but I always have skim and cream, so I substitute, erring on the side of fat.  (Technically, the correct substitution would be 7 oz. skim and 1 oz. cream.  Call me a rebel.)

Coarsely chop up strawberries and toss with 1/2 cup sugar in a medium bowl.  Let sit for 15 or so minutes so the strawberries release their juices.

In a blender or processor, pulse the strawberries a few times.  Pour into large bowl and add remaining sugar, heavy cream, skim milk, vanilla, and salt.

Pour mixture into ice cream maker and process according to manufacturer's instructions, occasionally scraping down sides with a spatula.  Takes about 30 minutes.

If you like soft ice cream, serve immediately.  

If there's any left, freeze it.

Toss the coarsely chopped strawberries with sugar and let sit for a while.

Pulse/pulse in a processor/blender.

Add rest of sugar.

Stir in cream and milk and vanilla.

And pour into the ice cream maker.

Serve with more strawberries.

Or...  you can drizzle some honey over top and sprinkle on some grape nuts.

Heaven!