Strawberry Blonde Ice Cream

You know that blonde's are the best, right? :)

Strawberry Blonde Ice Cream

Adapted from Cuisinart

-1 pint/1 lb. ripe strawberries, washed, hulled, and sliced
-1 1/4 cups sugar*
-3 Tbsp fresh lemon juice
-1 cup whole milk
-2 cups heavy cream
-1 tsp vanilla extract

-1 cup high-quality white chocolate chips or chunks (just cut up a couple white chocolate Lindt bars)
-1 graham cracker pie crust, crumbled into pieces.  (You can sub 4 sheets of graham crackers broken into pieces if you like, but the crust is better)

*If you're using super sweet strawberries you can lower sugar to 1 cup.


Blend strawberries, sugar, and lemon juice together until completely smooth. Stir in milk, heavy cream, and vanilla extract. Chill this mixture in the refrigerator at least an hour.  (The colder it is, the better your ice cream texture will be. Overnight is best.)

Freeze in an ice cream maker according to manufacturer instructions.  I use an electric ice cream maker, and churn it for 30 minutes.

When complete, pour ice cream mixture into a large bowl and gently fold in white chocolate and graham cracker crust pieces.   Cover and freeze several hours or overnight. (You can eat it immediately but ice cream is always better if you let it ripen).

Pretend you're Marilyn Monroe while eating.