Strawberry Ice Cream

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I scream, you scream!  Who doesn't love ice cream?  We don't often make ice cream at home for a lot of reasons, not the least of which is that it's so readily available, but there's just something special about your own, homemade ice cream.  This past weekend I bought some strawberries that were possibly overripe, some even going bad, so I knew I had to use them, and quickly!  Drew suggested strawberry ice cream, and I don't there there's a better use for them.

After searching through a few recipes, we chose this one because I already had most of the ingredients on hand and it looked easy enough, and it's solid.  Good taste, good texture.  Little room for error.

The lemon juice in the recipe adds a slight tang that makes you think you're eating frozen yogurt; I love it, feeling like it adds brightness to the ice cream and Drew likes it but isn't sure if it's his holy grail of recipes.  If you're unsure, just leave it out.  Either way, this recipe involved no cooking, so it's quick to throw together.  If your ice cream maker isn't that great, make sure you take a good hour or two to both refrigerate the mixture and to get it really cold in the freezer.

Strawberry Ice Cream
from Southern Living

1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
2 tablespoons sugar
1 1/2 cups whole milk $
1 (16-ounce) container fresh strawberries or 1 (16-ounce) package thawed frozen strawberries
2 tablespoons lemon juice
1/4 teaspoon salt

Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Process strawberries, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture.
Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

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