from The Fresh Kitchen
The Wild Virginia Strawberry is native to North America. It is half of the hybrid used to create the modern garden strawberry that we know best. Like most things American, these strawberries were larger than their European counterparts. They were not actively cultivated until the early 19th Century because they grew so abundantly in the wild.
3/4 lb (12 oz.) strawberries, sliced
3/4 cup sugar
1 teaspoon vanilla extract
1 cup whole milk
2 cups heavy cream
Pinch of salt
1. In a medium bowl, stir together strawberries, sugar, and vanilla. Let sit for 1 hour, stirring every so often, so the berries release their juices and the sugar dissolves.
2. Pour strawberry mix into a blender and pulse once or twice (not too much, or you’ll lose any chance of having strawberry bits in your ice cream).
3. Add milk, cream, and salt to the blender and pulse until combined and your strawberries are in tiny pieces. Move blender pitcher to the refrigerator and refrigerate at least 1 hour or until thoroughly chilled. This gives the flavors time to blend and mellow.
4. Once the mixture is thoroughly chilled, transfer to your ice cream machine and freeze according to manufacturer’s instructions.