Thank you to Bernice Quigley for this great recipe!
Don't forget to order your copy of Mom's Pantry's By Heart Cookbook! Volume 1 and 2 are available HERE now!
Bernice used a Cuisinart Automatic Yogurt, Ice Cream, and Sorbet Maker (see above), but any ice cream maker with a 1 1/2 quart capacity will work.
Preparation: 5-10 plus 2 hours for the strawberries to macerate, 20-25 minutes chilling time.
Makes 12 1/2 cup servings.
1 pint fresh ripe strawberries, stemmed and sliced 3 tablespoons freshly squeezed lemon juice 1 cup sugar, divided 1 cup whole milk 2 cups heavy cream 1 teaspoon vanilla extract
In s small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Drain and reserve juice.
In a medium bowl, use a hand mixer or whisk to combine the milk and remaining sugar until the sugar has dissolved, about 1-2 minutes on low speed. Stir in the heavy cream plus the vanilla and juice from the drained strawberries.
Turn the ice cream machine on and pour milk mixture in through the ingredient spout and let mix until thickened, about 25-30 minutes. Add the sliced strawberries during the last 5 minutes of freezing.
Note: this ice cream will have a natural appearance of very pale pink. If a deeper pink is desired, sparingly add drops of red food coloring until the desired color is achieved.