Fresh Strawberry Ice Cream

½             cup whole milk

½             cup granulated sugar

                Pinch kosher salt

1              cup heavy cream

1              teaspoon pure vanilla extract                

1             
cup fresh, ripe strawberries, hulled and halved (or quartered If they are particularly large in size)

Nutritional information per serving (based on ½ cup): Calories 192 (62% from fat) • carb. 16g • pro. 1g
• fat 13g • sat. fat 9g • chol. 51mg • sod. 23mg
• calc. 26mg • fiber 0g

1.  
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, preferably overnight.

2.  
Assemble the paddle holder of the Cuisinart^® Fruit Scoop™ Frozen Dessert Maker with the fresh fruit attachment. Place in freezer bowl and turn the unit on. While the unit is running, pour the strawberries into the frozen freezer bowl and let mix for 5 minutes to break up. Once the 5 minutes have elapsed, whisk the ice cream base together and then pour into frozen freezer bowl with the churning strawberries. Allow to mix until thickened, about 15 to 20 additional minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.