The creamy goodness of homemade ice cream with strawberries blended in
|1 cup||Strawberries in syrup, *see Note|
|2 cups||Heavy Whipping Cream|
|1 cup||Whole Milk|
|2 Tbsps.||Strawberry Syrup, *see Note|
If using fresh strawberries, hull, slice and sweeten with sugar (but not part of the 1/2 cup of sugar).. If frozen, let thaw, slice if needed and sweeten if needed. In either case, set aside in the refrigerator..
Combine the Heavy Whipping Cream, Whole Milk, Sugar, Strawberry Syrup and Vanilla. Stir to dissolve the Sugar then refrigerate at least 4 hours, or even better, overnight.
Just before churning in your ice cream maker, drain any syrup from the strawberries and mix it into the cream mixture. Return the strawberries to the refrigerator.
Churn the ice cream as directed by your ice cream maker. When it is quite thickened and nearly hard, drop in the berries while the ice cream is still being churned, slowly or even one at a time if you have the patience.
Serve immediately or store in the freezer. Once stored, let soften some in the refrigerator before serving again.
I used to make this in my 4 quart ice cream maker, so about double this recipe, and I'd use 1 of those 10 oz. rectangular containers of frozen sweetened sliced strawberries, so like in a syrup once thawed. They don't make/sell it that way. So now I just use a cup of sliced and sweetened strawberries, but I drain the juice to add to the mix before churning.
The Strawberry Syrup can be found with the Nesquik for making strawberry milk.
If Half'N Half is really Half Heavy Whipping Cream and Half Whole Milk, I suppose you could use 2 cups of Half'N Half with 1 cup of Heavy Whipping Cream.
Source: The recipe came with my first ice cream maker.
Yield: 6 cups
Nutrition Facts per Serving:
15g Fat (64.2% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
0 Non-Fat Milk
1/2 Other Carbohydrates.
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