We celebrated a rainy Independence Day this year, but that didn't stop the ice cream making.
Homemade Strawberry Ice Cream
Cooking with Paula Deen Magazine
4 C sliced fresh strawberries
1/2 C sugar
2 C heavy whipping cream
2 14oz cans sweetened condensed milk
4 C half&half
2 t vanilla
In a food processor combine strawberries and sugar. Process until chopped fine.
In a mixer, beat cream at medium high speed until soft peaks form. Add condensed milk and mix until combined. Add half and half, vanilla and strawberry mixture.
Pour into the container of an electric ice cream freezer. Freeze according to manufacturer's instructions. When finished ice cream will be soft. For a firmer texture, freeze for 2-3 hours. Enjoy!
~Hoochmom~
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