Simple Strawberry Ice Cream
adapted from Culinary Concoctions by Peabody
1 pint fresh strawberries (about 2 cups)
½ cup whole milk
1 cup granulated sugar
2 cups heavy cream
1 tsp. vanilla extract
seeds from one vanilla bean, optional
1. Put the strawberries into a blender and puree. You can strain if you do not want the seeds. Set aside. I used my immersion blender.
2. In a medium bowl, use a whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
3. Freeze ice cream according to manufacturer's directions. The ice cream will have a soft, creamy texture when done. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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