B&T's Strawberry Ice Cream

It was an excellent idea to make strawberry ice cream.  Our recipe made too much for our 1-1/3 quart ice cream maker.  The next time we make it we'll need to adjust the ingredients.  Also, it's incredible to eat when it's soft, but the next day it's frozen rock-hard.  So in a few ways, I'm still figuring it all out.

4 cups diced strawberries
2/3 cup sugar
1 cup milk
1 pint (2 cups) heavy cream
1 tsp vanilla

Combine strawberries and sugar.  Many recipes ask for it to macerate for two hours, but I found a half hour to be sufficient. 

 Proof of the T in the "B&T"!

Blend (stir) the milk into the strawberries until incorporated.  Add heavy cream and vanilla.

Take the freezer bowl out of the freezer, place it and cover with the lid.  Turn on the ice cream maker for 25 to 30 minutes.  This time it over flowed on me, even though I didn't pour it all into the bowl.

I love the soft texture of the ice cream.  It's harder to handle when it's completely frozen.  Yum!