I’ve been digging around the junk drawer that is my draft folder. In a concerted effort to clear out the mental clutter, I’m posting this drafts ‘as is’….
Pam’s Instant Strawberry Ice Cream
Adapted from Three Many Cooks
BAH Note: I parted ways with my ice cream maker but sometimes I just want a creamy, frozen treat. Thanks to Pam Anderson, I can make that happen. There were some great tips and suggestions about substitutions in the comments section of Pam’s post….you might want to clicky on over and take a look.
- 1 pound frozen strawberries
- 1/2 cup agave nectar
- 3/4 cup evaporated milk
- 1/8 teaspoon kosher salt
Combine all ingredients in a blender and blend on high, stopping once or twice to scrape down/stir, until fairly smooth with bits of strawberries throughout. Serve immediately for a very soft serve consistency or transfer the ice cream to a container and allow to set up briefly in the freezer.