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Strawberry Ice Cream

Adapted from Andrea Reusing, Cooking in the Moment
Makes 2 quarts

  • 1 quart fresh ripe strawberries
  • ¾ cup sugar
  • pinch salt
  • 1 ½ cups buttermilk (full fat is best)
  • 1 ½ cups 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 thoroughly. Freeze according to your ice cream maker’s instructions.