Strawberry Ice Cream

"In the moment" by Michael Hastings. Recipe adapted from "Cooking in the Moment" by Andrea Reusing, owner of Lantern, a Chapel Hill restaurant serving Asian food made with local ingredients. In a week or two, when local strawberries start ripening, try this simple recipe, which doesn't require the extra step of making a custard and cooking it. Recipe published in the Winston-Salem Journal: April 20, 2011.

Yield: 2 servings ( Serving Size: quarts )
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Ingredients

  • 1 quart(s) ripe fresh strawberries
  • 3/4 cup(s) sugar, or more to taste
  • Pinch of kosher salt
  • 1 1/2 cup(s) buttermilk, preferably full-fat
  • 1 1/2 cup(s) heavy cream

Preparation

  1. Hull the strawberries, place them in a large bowl, and add the sugar and salt. With a potato masher, coarsely crush the fruit, combining it with the sugar. Stir in the buttermilk and cream, and combine well. Freeze in an ice-cream maker, following manufacturer’s instructions.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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