Strawberry Ice Cream
Makes 2 quarts
- 1 pint light cream
- 1 pint heavy cream
- 1 cup hulled and coarsley chpped strawberries
- 1 1/3 cups sugar, divided
- 2 tsp of vanilla
- 2 dashes of salt
- Cook the strawberries in a pan with just enough water to keep them from sticking.
- Add 1/4 cup sugar.
- Cook over low heat until the strawberries are soft.
- Crush with a potato masher.
- Mix the strawberries with the remaining sugar (3/4 + 1/3 cup) and the rest of the ingredients.
- Chill for about 2 hours.
- Freeze using an ice cream maker.