Strawberry Delight Ice Cream
from the kitchen of Victor M. Riehl
12 ounces fresh strawberries, hulled
5 extra strawberries, hulled and diced
¾ cup white sugar
2 cups heavy whipping cream
1 cup whole milk
1 teaspoon pure vanilla extract
1 pinch salt
Place strawberries and sugar in a blender and pulse until pureed then let steep
for 10 minutes.
Pour the cream, milk, vanilla extract, and salt into the strawberry mixture;
blend until smooth and slightly thickened, 10 to 15 seconds.
Pour the strawberry mixture and the diced strawberries into the container of an
ice cream maker and freeze according to the manufacturer's instructions. Transfer
ice cream to a sealable container, cover with plastic wrap, seal the container,
and freeze, for at least 2 hours or overnight.