Strawberry icecream

Ingredients

• 1-1/2 cups fresh Strawberries, hulled (see tips)

• 3/4 cup 2% Milk

• 2/3 cup granulated Sugar

• 1-1/2 cups Heavy Cream

• 1-1/2 tsp Vanilla Extract

• Pinch of salt

Method

Pulse the strawberries in a food processor until rough/finely chopped. Reserve in a bowl.

In another bowl whisk to combine the milk, sugar, vanilla and salt until the sugar is dissolved.

Stir in the heavy cream.

Stir in the strawberries with all its juices. Cover and refrigerate for 1-2 hours or overnight. I kept it for 2 hours.

Turn your ice cream maker or food processor on and pour the strawberry mixture into the frozen bowl.