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10 minutes
175 minutes
- 12 ounces fresh strawberries, hulled
- 0.75 cup white sugar
- 2 cups heavy whipping cream
- 1 cup milk
- 1 tiny pinch salt
- 2 drops red food coloring
- In a blender, combine strawberries and sugar, pulsing until smooth. Let the mixture steep for 10 minutes.
- Blend cream, milk, vanilla extract, and salt into the strawberry mixture until smooth and slightly thickened, around 10 to 15 seconds. Gently whisk red food color into the creamy mixture.
- Transfer the strawberry mixture into the ice cream maker container and churn until it reaches a thick consistency as per the manufacturer's guidelines.
- Place the ice cream into a sealed container, cover with plastic wrap, and freeze for 2 hours to overnight.
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