Strawberry Ice Cream

I was eleven years old the first time I had ice cream. I was lactose intolerant when I was younger which precluded me from enjoying the creamy goodness that is ice cream. However, once I had that first taste, I never looked back. My first real job was at an ice cream stand where I worked on making the perfect ice cream scoop and became a truly skilled soft-serve ice cream cone maker.

Not too long ago I stumbled upon an ice cream maker on super sale. I snatched it up and have made a few batches of ice cream here and there with mixed results. But yesterday when I was at the store and saw that strawberries were on sale, I picked up a bunch. And by a bunch I mean four pounds.

With four pounds of strawberries in hand and since yesterday was a Thursday, I figured it was as good a time as any to whip up some delicious strawberry ice cream. I use skim milk mostly because I think using whole milk and heavy cream is too rich and not refreshing enough for me.

This ice cream is a cinch to make. No cooking, no eggs, just mix and go!

Strawberry Ice Cream

• 2 cups heavy cream
• 2 cups skim milk
• 1 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla
• 2 cups mashed fresh strawberries

Wash and hull the strawberries. Mash them in a bowl with the back of a fork. Mix all of the ingredients together in a large bowl. Refrigerate for a half hour. The colder the mixture before you freeze it, the better.

Pour the mixture into your ice cream maker and freeze according to the directions.