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Strawberry Ice Cream, Philadelphia Style (ice cream machine)
Makes about 1 quart
This version of strawberry ice cream doesn't rely on a custard for texture or taste, so use only sweet and juicy fresh strawberries.
2 cups heavy cream
1/3 cup sugar
3 cups fresh strawberries
¼ cup milk
Heat the cream in a large saucepan over medium heat until small bubbles appear around the edge. Do not let the cream boil. Remove from the heat and add the sugar, stirring until the sugar dissolves completely. Cool to room temperature.
Meanwhile, cut the berries into quarters and place in a blender with the milk. Blend until the berries are pureed. Add the puree to the cooled cream. Refrigerate until cold or overnight. Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.