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Strawberry Ice Cream

(by Celeste Miller)

(using a hand-cranked ice cream freezer)


2 c. mashed fresh strawberries

2 c. whole milk

2 c. heavy cream

1 c. white sugar


Combine all ingredients thoroughly, and pour into the can, leaving a couple of inches of air space at the top

Place beaters in position, and close lid.

Put the can in the wooden bucket and secure the crank.

Pour ice around can to fill bucket.

Start turning crank in clockwise direction. Don’t stop until ice cream is finished.

Pour salt (any kind) onto the ice to start the melting process.

Add cold water to the ice/salt mixture, making it level just below the drain hole.

Keep cranking, and add ice and salt as needed. Do not add any more water.  

It will probably take about 20 - 30 minutes of cranking to finish the ice cream. 

Stop when it gets too hard to crank—that’s how you’ll know the ice cream is ready.


(Read On Those Ice Cream-Making Days, the story that accompanies this recipe.)

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