Food has not always been a big part of my life. I come from a small family, and meals were always a time for us to connect and discuss each other’s day. In addition, I thought my mom was a fantastic cook. Her recipes were all down-home comfort food. So, my learned cooking skills were not very adventurous. Then two years ago, right in the middle of the COVID pandemic, our son, Anthony, and daughter-in-law Brandy suggested I try HelloFresh. Through HelloFresh, I started exploring different cuisines and recipes. I have grown so much in my Home Cooking skills that I consider myself a Foodie.
I recently made vanilla ice cream for the first time using my KitchenAid Ice Cream Maker. It was fabulous. So, since I am on a roll here, I thought I would try strawberry ice cream this time.
Of course, Dr. Teddy had to watch and approve everything I did.
Ingredients:
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 1/2 cups strawberries hulled with half sliced and half whole (see notes)
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions:
1) Add the heavy cream, milk, strawberries, sugar, vanilla extract, and salt to a blender and blend until smooth.
2) Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or store in the freezer for later.
3) Enjoy!
Notes:
– If using frozen strawberries, there is no need to thaw them before adding them to the blender. Instead, add all the ingredients to the blender and blend until smooth.
– For less thick ice cream, use 1 cup of heavy cream and 1 cup of whole milk. Use 2 cups of heavy cream and no milk for thick ice cream.
– To make strawberry ice pops, pour the mixture into pop molds and freeze for several hours. Enjoy!
