Strawberry Ice Cream

I have been eating a lot of strawberries this year, and sometimes I buy more than I can eat at any given time. Luckily there are lots of great options for cooking and baking with strawberries - pie, scones, muffins, crisp, coffeecake, frozen yogurt, salad - the list could go on and on. And now I can add to the list with this delicious ice cream.

Using the no-cook method, this ice cream is easy and quick to put together and it is absolutely delicious - the strawberry flavor is really prevalent and wonderfully complemented by the creaminess of the ice cream.

First, make the strawberry puree. The "secret" to great strawberry ice cream is to NOT have any big strawberry chunks - they freeze solid and are hard to eat! Combine the strawberries (you can use fresh or frozen!), sugar, salt and lemon juice in a food processor or blender.

Pulse or blend until the mixture is pureed. In a large batter bowl or measuring cup, combine the half and half and sweetened condensed milk.

Whisk to combine, then add the strawberry mixture.

Pour into the ice cream freezer

and churn until it reaches a soft serve consistency. Transfer to a freezer safe container to freeze fully. Yummy!

One year ago: Raspberry Almond Bars
Two years ago: Canteloupe Sorbet
Three years ago: Fruit Crisp

Find more at Mangia Monday, Mouthwatering Monday, Mop it up Monday, Seasonal Inspiration, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Strawberry Saturday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasteful Tuesday, Crazy Sweet Tuesday, Tuesday Talent Show, Sweet Tooth Friday.


Strawberry Ice Cream

1-14 oz. can sweetened condensed milk
2 Tbsp. sugar
2 cups half and half
1 pound fresh strawberries or 1-16 oz. package thawed frozen strawberries
2 Tbsp. lemon juice
1/4 tsp. salt

Process strawberries, lemon juice, sugar and salt in a blender or food processor until smooth. Combine half and half and milk and whisk to combine. Stir strawberries into milk mixture.

Pour mixture into ice-cream maker, and freeze until it reaches soft serve stage.
Transfer ice cream to an airtight container; freeze until firm, about 1 to 1 1/2 hours. Makes 1 quart.