There's plenty of good commercial strawberry ice cream around, but this homemade version has a high proportion of fresh strawberries and is simple to make. You don't even need an ice cream freezer. It takes just 5 minutes to prepare in a blender, and an hour later it's ready to eat. In an airtight container, the frozen quart of ice cream will last up to 1 month, assuming your willpower lasts that long.
- 9 tablespoons sugar
- 1 1/2 cups heavy cream
- 24 ounces frozen sweetened strawberries, chopped into large chunks
- Whole or sliced fresh strawberries, for garnish (optional)
In a medium bowl, whisk the sugar into the heavy cream. Set aside.
Place the frozen strawberry chunks in a blender. With the blender running, slowly add the cream mixture, stopping to stir 3 or 4 times, until the mixture is smooth but still shows bits of strawberries.
Transfer to a shallow metal pan. Cover and freeze to a scoopable texture, about 1 hour. Top with strawberries, if desired.
Adapted from "Perfect Recipes for Having People Over," by Pam Anderson (Houghton Mifflin 2005).
Tested by Marcia Kramer.
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