Strawberry Ice Cream
For most of my life I’ve had a pretty strong sweet tooth, I was the processed sugar queen. A couple years ago I stopped consuming processed sugar and started getting more serious about balancing my blood sugar. Which meant that if I wanted to enjoy a sweet treat that I had to get creative, so I did! I started swapping out all my ingredients for higher quality ingredients and started cutting a recipe’s required sugar in half when I was baking or cooking. Remember, cleaning up your diet can be delicious and simple!
Ingredients:
1½ cups fresh strawberries, hulled (buy strawberry huller here)
¾ cup raw milk (you can substitute with any milk you’d like but raw milk is the best)
⅔ cup organic cane sugar (I do 1/2 cup of sugar, but you do you)
Pinch salt (redmond’s real salt is the best)
1½ cups organic whipping cream
1½ teaspoons pure vanilla extract
Directions:
1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl.
2. In a medium bowl, use a hand mixer or kitchen aid mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices.
3. Cover and refrigerate 1 to 2 hours, or overnight.
4. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
5. Remove from freezer about 15 minutes before serving. *Frozen strawberries may be substituted if fresh strawberries are not available
