This is my adaptation on Alton Brown’s Ice Cream Recipe. The only thing that sucks is it requires making the mixture the day before you want ice cream; I have no idea if most recipes need this, but I’m going to look around and find out. However, if you want some damn good homemade ice cream with not much difficulty or aggravation, I think this is a good way to go.
The mixer I used is the Cuisinart Ice Cream Maker.
- 2 cups half-and-half
- 1 cup whipping cream
- 1 cup sugar (minus two tablespoons)
- 2 tablespoons (big spoonfuls) of strawberry preserves (not jelly)
- 1 tablespoon of vanilla
- 1 plastic container of strawberries chopped into SMALL pieces
Combine all ingredients except chopped strawberries in a large pan and place over high heat. Stir frequently until mixture is hot to the touch. Remove from heat and allow to cool slightly. Pour mixture into a lidded container and refrigerate mixture overnight.
Freeze mixture in ice cream freezer according to unit’s instructions. You can add strawberries once you have the milk/vanilla mixture in the unit turning. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
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