Strawberry Ice Cream

Let's Cook

1. Step 1.

   Combine in a food processor: 1 pint strawberries, hulled and sliced; ¼ cup plus 2 tablespoons sugar; 1 teaspoon vanilla

2. Step 2.

   Pulse about 10 times, just until the fruit is crushed. Transfer to a bowl and refrigerate for 1 hour.

3. Step 3.

   Stir in: 1 cup heavy cream; ½ cup whole milk

4. Step 4.

   Stir until the sugar is dissolved, 2 to 3 minutes. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

5. Step 5.

   Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.