Homemade Strawberry Ice Cream
Prep: 40 minutes plus chilling and freezing
Makes: about 1-1/2 quarts
1 package (16 ounces) fresh strawberries, hulled and finely chopped
1-1/4 cups granulated sugar
1 tablespoon fresh lemon juice
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
2 cups whole milk
1 cup heavy cream
1-1/4 cups granulated sugar
1 tablespoon fresh lemon juice
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
2 cups whole milk
1 cup heavy cream
1. In large bowl, combine strawberries, sugar, lemon juice, vanilla extract and salt. Refrigerate 30 minutes.
2. Stir milk and cream into berry mixture until well combined. Transfer berry mixture to 1-1/2- to 2-quart ice cream maker bowl and churn as manufacturer directs, about 25 minutes or until mixture is thickened to soft serve consistency. If not serving right away, transfer ice cream to an airtight container; cover with plastic wrap, then seal. Freeze up to 3 days.
Approximate nutritional values per serving (1⁄2 cup): 187 Calories, 9g Fat (5g Saturated), 33mg Cholesterol, 50mg Sodium, 26g Carbohydrates, 1g Fiber, 2g Protein