- 12 ounces fresh strawberries, hulled
- 3/4 cup white sugar
- 2 cups heavy whipping cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tiny pinch salt
- 2 drops red food coloring (optional)
- Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
- Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
- Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
- Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.
05/07/2018
recipepes.com
Chef John's Strawberry ce Cream, recipe
PT15M
PT1H
5
455 calories
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