- Makes: 8 Servings
- Ready In: 20 mins
- Prep Time: 20 mins
- Cook Time:
Did you know you can store home-made ice cream? Just freeze any extra in single-serving containers and thaw for about 20 minutes before serving. Fresh is best, but frozen and slightly thawed is still much better than commercial ice cream, especially for the ripe fruit versions.
Active time: 20 minutes, plus about 40 minutes of occasional attention, depending on your ice-cream maker. Total time: 1 hour. Makes 8 servings, 1/2 cup each. Cost in April 2009: 69 cents with organic strawberries, milk, and vanilla.
- Calories: 227
- Fat: 2g
- Protein: 3g
- Sodium: 31mg
- Carbohydrates: 49g
- Fiber: 1g
- Sugar: 1g
Nutritional Information (per serving)
3 cups sliced strawberries or 3 heaping cups whole berries
1 2/3 cups sugar
2 1/2 cups whole milk
1/2 teaspoon vanilla
- If needed, put the bowl of your ice cream maker in the freezer a day in advance or whatever the manufacturer recommends.
- Clean strawberries and remove leaves and any bad spots. If you are using a blender, you may want to slice the berries one or two times to make blending easier.
- Put strawberries, sugar, and milk in blender or food processor fitted with the blade. Process until smooth. Add vanilla and process very briefly to blend. Taste to check for sweetness and add a bit more sugar if needed. If you started with warm berries, refrigerate the mixture until cold. It will keep for up to a day, which makes this a great dinner-party recipe.
- Pour strawberry mixture into ice-cream maker and process according to the manufacturer's directions.
- Serve at once. Freeze any remaining ice cream in single-serving containers. Thaw frozen servings for about 20 minutes before eating.