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It is going to be 90 degrees this weekend. Hot, HOT! Even though it’s not officially summer—it’s summer, ya’ll!

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We got a White Mountain Ice Cream Maker a couple years ago and love making homemade ice cream. It’s something fun Jacobs and I can do together. I make the cream and Jacobs handles the freezing. We both lick the dasher.

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Vanilla, cookies and cream, and banana are just a couple of the flavors we’ve made. A couple weeks ago, it was the Strawberry Festival at The Franklin Farmers’ Market. I bought the most beautiful strawberries so we decided to make strawberry ice cream. It was just as delicious as it was beautiful.

Strawberry Ice Cream
makes 4 Quarts
3 cups Milk
1 3/4 cups Sugar
1/2 teaspoon Salt
2 cups Half and Half
1 tablespoon Vanilla Extract
3 cups Whipping Cream
4 cups Strawberries, puréed in food processor


Scald milk until bubbles form around edge. Remove from heat and add sugar and salt stiring until dissolved. Stir in half and half, vanilla and whipping cream. Stir in fruit. Cover and refrigerate overnight. Freeze as directed in your ice cream maker (I use a White Mountain Ice Cream Maker).
Recipe adapted from White Mountain

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Top with fresh strawberries, brownies, hot fudge, whipped cream or all by itself!

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