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with 1/3 cup of sugar and stir until mixed in thoroughly. Set strawberries aside.
Pour the
milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately
175° F) or until it begins to bubble around the edges. Remove from the heat.
After removing
from the heat, add remaining sugar and salt to the milk and stir until completely dissolved. Add
half and half, vanilla, and whipping cream. Stir until well blended. Pour into a bowl and allow
mixture to cool to room temperature.
Once the mixture has cooled, cover with plastic wrap
and allow the mixture to age in the refrigerator for at least 4 hours (or up to 24 hours). This
aging process will produce ice cream with more body and a smoother texture.
Finish mashing
strawberries to desired consistency (this should make approximately 2 1/2 cups of sauce).
Cover the strawberries and place them in the refrigerator until just before adding them to the
ice cream.
After aging (chilling) the mixture, remove from the refrigerator and stir. The
ice cream is now ready for the freezing process.
Follow the ice cream maker's instruction
manual on the freezing process.
When the ice cream has thickened, but is still too soft to
scoop, add the strawberries and stir until they are evenly distributed. Or, add the strawberries
and start the ice cream maker churning again to stir them into the ice cream. Some makers have an
opening in the top that is used to add flavorings as the ice cream is churning.
Once the
strawberries are mixed in, scrape the ice cream into another container with an airtight cover. Be
sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for
several hours to harden before serving.
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