strawberry ice cream
Photo: Travis Rathbone

Makes 1 quart


  • 1 pint strawberries, hulled and halved
  • 2 cups heavy cream
  • 1/2 cup condensed milk
  • 3/4 cup sugar
  • 1 tsp salt
  • 1 Tbsp. red wine vinegar


Active time: 15 minutes
Total time: 2 1/2 hours

In a blender, process strawberries until smooth. Strain through a fine-mesh strainer to remove seeds (or leave unstrained if the seeds don't bother you). Transfer puree to a large bowl and add cream, condensed milk, sugar, salt, and vinegar. Whisk until sugar is dissolved.

Freeze mixture in an ice cream machine according to manufacturer's instructions, being careful not to overchurn. Serve immediately or transfer to an airtight container and freeze until firm, about 2 hours.

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