Strawberry Ice Cream II

adapted from Andrea Reusing, Cooking in the Moment

Makes 2 quarts

This is not quite as tasty as our other strawberry ice cream recipe, but it's still really good and about a tenth as much work. And it's a prettier pink.


  • 1 qt fresh ripe strawberries
  • 3/4 c sugar
  • pinch salt
  • 1 1/2 c buttermilk (full fat is best)
  • 1 1/2 c heavy cream

Hull the strawberries and pulse a few times in a food processor to chop finely and put in a large bowl. Stir in sugar and salt and let sit 5 minutes. Add buttermilk and cream to the bowl and blend throughly. Freeze according to your ice cream maker's instructions.

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