Summer is the season to cook with fresh fruit so Strawberry Ice Cream is a natural fit with its perfectly palatable flavor. A genuine treat.
Strawberry Ice Cream

Strawberry Ice Cream
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 1 Quart
  • 1 pint fresh ripe strawberries, hulled and halved
  • 2 Cups heavy cream
  • 1/2 Cup sweetened condensed milk
  • 3/4 Cup granulated sugar
  • 2 teaspoons salt
  • 1 Tablespoon balsamic vinegar
  1. Make sure your berries are very clean, with no sign of mold or soft spots. Remove all leaves and flower petals. Rinse really well before use.
  2. There is no cooking involved in this recipe, and no eggs. All you have to do is put the strawberries in a blender and process to a smooth purée.
  3. Strain through a fine-mesh strainer to remove the seeds, or leave unstrained. (Some people dislike getting those little seeds stuck in their teeth - especially if they wear dentures.) Transfer the strawberry purée to a large bowl; add the cream, condensed milk, sugar, salt, and vinegar; and whisk it all together until the sugar is dissolved.
  4. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
  5. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.


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