The amount of ice cream in our freezer is immense right now.  I wish I was kidding.  The problem is, by the time I scoop it and we eat it (or try to photograph it as the case is today), its melted.  A combination of no central air (ah, how we miss our Boston apartments), and a perfectionist blogger (sadly, too true!), is making this ice cream become soup.

We still eat the ice cream soup, don't worry about that!  In fact not a single drop goes to waste.  To be honest, this simple strawberry ice cream was one of my favorites from the past week.  It tastes like summer and it was easy enough to make that I didn't feel bad when I ate almost the entire first batch  in a few days.  We just made some more.

And as an added bonus, this and our sweet cream ice cream from last week will be put to good use in tomorrow's recipe - a real winner (if I do say so myself) that you will NOT want to miss out on.  Believe me.  It hardly lasted a full day in our freezer.  Sad but true.
Strawberry Ice Cream
Serves:  6 (1/2 cup)
1 pound strawberries, hulled
1 cup heavy whipping cream
1 cup fat free half-and-half
1/3 cup sugar (adjust to tastes)
1/4 teaspoon vanilla.

Puree the strawberries and then strain them through a fine-mesh strainer into a large bowl.  Whisk in the whipping cream, half-and-half, sugar, and vanilla.  Whisk until sugar is dissolved and transfer into your ice cream machine (according to manufacturer's directions).  When the ice cream is finished, transfer into an airtight container and freeze until it is frozen solid.  Let sit about 3-5 minutes prior to serving for easy scooping.

Nutrition Information per Serving, based on 6 servings, from MyFitnessPal.com:
Calories:  216
Fat:  15g
Carbohydrates:  20g
Sugar:  15g
Sodium:  74mg
Protein:  2g

Until the next time my oven is on...