Strawberry Vanilla Ice Cream - HOMEMADE!
I love ice cream.
No, seriously, love it.
Moreover, I love homemade ice cream. There is just something in the taste that can’t be explained, it must be experienced.
So, when the heat turned up in the Arizona desert this week, I decided to make a batch of homemade strawberry vanilla ice cream. A brief 30 minutes to make and a few hours to freeze and, well, YUMMY!!!!
Now, let me just put a confession out there. I fought buying a KitchenAid stand mixer for 20 years. I just thought they were extremely expensive for something I could use a hand mixer and be just fine. Well, a few years back I broke down and bought a pretty blue, 6-qt professional KitchenAid…her name is BlueBell. I was instantly smitten and I now hang my head in shame when I think of all the years I fought this priceless kitchen workhorse.
Last year I bought the ice cream bowl and attachments. They didn’t get used at all until this year – so silly. These are the best accessories for this machine. Especially in the summer months. It is truly the easiest way to make homemade ice cream (slushies, adult beverages, etc.). You just freeze the bowl (the liquid encased in the core is what freezes your mixture), place your mixture in the bowl, paddle on the mixer and press go! 20 minutes later you are ready to put it in the freezer and a few more hours you have a bowlful of bliss!
So, here is my simple recipe:
Strawberry Vanilla Ice Cream
Makes 4 cups
Ingredients:
2 cups heavy cream
2 cups whole milk
1½ cup sugar
2 cups strawberries, hulled and halved
1 tsp vanilla
¼ tsp salt
Directions:
Finely chop strawberries in a food processor.
In a medium bowl, stir together cream, milk, sugar, vanilla and salt until the sugar has dissolved.
Carefully stir in the chopped strawberries.
Place in your ice cream maker and follow directions for your specific machine. For mine, I have soft serve consistency in about 20 minutes, I then place is in a freezer container and let it sit in the freezer another few hours before serving.
