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Homemade Strawberry Ice Cream




Source of Recipe


Friends Around the Kitchen Table


Recipe Introduction


Serves: 10
Prep: 10 min
Freeze: At least 4 hr
Cost per Serving: 50¢

Planning Tip:
May be frozen up to 1 week. If you have an ice cream machine, you can freeze part or all of the mixture (depending on capacity of machine's container), following manufacturer's directions.



List of Ingredients




16 oz ripe strawberries, hulled and halved (4 cups)
2 Tbsp light corn syrup
1 1/2 cups buttermilk
1 1/2 cups sugar
2 cups (1 pt) heavy (whipping) cream



Recipe



1. Mash strawberries with corn syrup in a medium bowl. (You should have 2 2/3 cups.) Add buttermilk and sugar; stir until sugar dissolves.
2. Beat heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form when beaters are lifted. Gently fold in strawberry mixture. Pour into a shallow 2 1/2- to 3-qt metal bowl or pan.
3. Cover and freeze at least 4 hours, stirring once after 2 hours or when edges start to harden. Serve or spoon into an airtight container and freeze up to 1 week. Makes about 10 cups.