Fresh Strawberry Ice Cream

It’s fresh strawberries made into fresh ice cream… the end.


2 cups of half-and-half
2 cups of milk
2/3 cup sugar
2 tsp vanilla
8 large strawberries, fresh is best
1/4 cup Lighthouse Strawberry Glace (or similar)
pinch of salt


Combine half-and-half, milk, sugar, vanilla and salt. Sir until the sugar is dissolved. Blend the strawberries until only small chunks remain, or until finely pureed (depending on how you like it). Add the strawberries to the milk mixture. Refrigerate for at least 2 hours.
Using an ice cream maker according to the manufacturers directions, freeze the ice cream mixture for 15 to 20 minutes. About a minute before removing the ice cream from the machine add the strawberry glaze. Allow the glaze to be dispersed throughout the ice cream, but not completely mixed in (so that there are swirls of strawberry glaze). 
Remove the ice cream from the ice cream maker and place in an airtight container. Freeze for about 2 hours, or until firm. 

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