From the Kitchen of Janet Cuddigan
Here’s a delicious way to make fresh strawberry ice cream and no ice cream maker is needed.
1 cup half and half
2 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ cup raw strawberries
4 cups ice
¼ cup coarse kosher salt
Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag. Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes. Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.
