INGREDIENTS
- 1½ cups fresh strawberries, hulled*
- ¾ cup full cream milk
- ²∕ ³ cup white sugar
- pinch flaked salt
- 1½ cups thickened cream
- 2 teaspoons pure vanilla extract
METHOD
- Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl.
- 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 thickened cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate for a minimum of 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
- Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 50-60 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. If frozen for longer remove from freezer about 10 minutes before serving.
* Frozen strawberries may be substituted if fresh strawberries are not available.