This ice cream melted into deliciousness as fast as we could eat it. It was light and creamy and perfectly smooth. Closer to an ice milk recipe with no cream involved, but smooth and creamy nonetheless.
In contrast to the first vanilla ice cream recipe I posted, this ice cream is what I remember from childhood. We all really loved it. This is a recipe I will be making over and over again.
I’m on a huge berry kick these days. With all of the fresh produce at our fingertips this time of year, how can I resist? I took this picture the day after we made the ice cream. It froze nicely and within a few minutes of taking it out of the freezer, I was able to scoop it out of the container.
This ice cream recipe was unbelievably simple to make. I looked around at several different recipes and they were all basically the same formula, the main thing that changed was the cream vs half and half vs milk. I tweaked them just a bit to use what I had in the house and it was perfect!
- 4 cups whole milk – I actually used farm fresh milk so this had a higher cream content than average. (if I were using store bought milk, I would likely use 3 cups milk and 1 cup half and half or cream.)
- 1 cup sugar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla
- 1 1/2 cups crushed fresh strawberries
- Wash, slice and crush the strawberries in a large bowl. Add the sugar, salt and vanilla. Stir to combine and then add the milk. Stir to combine all ingredients together and then pour into ice cream maker.
- Churn according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer until ready to serve.