Strawberries and CreamAdapted from Southern Living 1992 Annual Recipes, page 132
I halved the recipe so that it would fit in the ice cream maker.
- 1 pint milk
- 1 cup half-and-half
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 pint fresh strawberries
After allowing the ice cream to freeze overnight, the ice cream was a little difficult to remove from the container. This could be remedied by using more fats in the milk. Perhaps whole milk instead of skim or whipping cream instead of half-and-half. Or if you are a more patient person than I, simply waiting a few minutes for the ice cream to slightly thaw before dipping your spoon into the ice cream container. It could potentially be an option, but I'd rather add more cream.
The strawberries were noticeably frozen. This of course was due to my addition of the strawberries during the freeze time rather than when serving. I thought that perhaps I could save myself a step. I think next time, I may cook them a little to soften them. Perhaps this will also distribute the strawberry flavor as well.
Overall, I quite enjoyed the ice cream, of course, I haven't met a bad ice cream. The Mister said that it is a keeper.