Strawberry ice cream

Sally Muhl

ingredients

  • 2 tbsp sugar
  • 5 oz evaporated milk
  • 16 oz fresh strawberries or 1 (16-ounce) package thawed frozen strawberries
  • 14 oz sweetened condensed milk
  • 1/4 tsp salt
  • 1 1/2 cups whole milk
  • 2 tbsp lemon juice

instructions

Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Process strawberries, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture.

Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)