From The Southern Harvest Cookbook by Cathy Cleary, Arcadia Publishing 2018
2½ cups ripe strawberries
1¼ cups heavy cream
½ cup half-and-half
¾ cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
Purée the strawberries in a blender or food processor. Combine with all ingredients and mix well. Pour into your ice cream freezer and freeze according to the machine’s instructions.
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