Recipe information
Yield
Makes about 2 1/2 quarts
Ingredients
2 pounds fresh strawberries, hulled and sliced (about 5 cups)
1 cup sugar
2 cups heavy cream
2 cups light cream
1 teaspoon vanilla extract
3/4 teaspoon peppermint extract
Preparation
Step 1
In a large bowl stir together strawberries and sugar until combined well. Chill mixture, covered, stirring occasionally, 5 hours or overnight.
Step 2
Drain strawberry mixture in a sieve set over bowl and reserve 2 cups strawberry slices. In a food processor purée remaining slices with strained liquid until smooth and transfer to a bowl. Stir in creams and extracts until combined well.
Step 3
Freeze mixture in an ice-cream maker, adding reserved strawberry slices during last few minutes of freezing time.
