Recipe adapted from Liv Life
A few weeks ago I went strawberry picking for the first time in my life! With the help of my best friend we picked a total of almost 32 pounds of strawberries, and I now have enough strawberry freezer jam to hopefully last until next summer. It’s prime strawberry picking time right now, so if you are looking for recipes to use them up I highly recommend this one.
In the past I was always nervous that homemade ice cream just wouldn’t be as good as the store bought stuff I grew up with, but with each batch that I make I learn just how wrong I was. This ice cream was incredibly delicious and packed full of strawberry flavor. As with most recipes, you can adjust the amount of strawberries you use depending on what kind of flavor you’d like. Enjoy!
Strawberry Ice Cream
1 pint sliced strawberries
½ cup sugar
Pinch of salt
1 cup heavy cream
Scant ½ cup milk
1 tsp vanilla
Slice strawberries as large or small as you would like them ( I left a few larger pieces) and place in a small bowl. Set aside.
In a separate bowl combine the eggs, sugar and salt. Set aside.
In a medium saucepan heat the heavy cream over medium heat, stirring constantly. Heat until cream is hot, but not boiling. Add a few tablespoons of the cream to the egg mixture and stir. Add a few more tablespoons and mix again. Repeat this once more. You want to raise the temperature of the eggs without scrambling them. Pour the egg mixture back into the cream pot and heat slowly, stirring constantly for several minutes. Pour this mixture into a new bowl and add milk, vanilla and strawberries. Cover with plastic wrap and refrigerate overnight.
When ready to make the ice cream, add mixture to your ice cream maker and freeze according to manufacturer’s instructions. When finished, place in an airtight container and freeze for a few hours before serving.