Yield: 14 servings.
4 cups heavy cream
4 cups whole milk
2 cups brown sugar
1 tablespoon vanilla extract
1 teaspoon salt
2 pints fresh strawberries
Ice
1 cup rock salt, divided
4 gallon-size plastic bags
4 sandwich plastic bags
Hull strawberries. Chop ⅓ and set aside. Place remaining strawberries in blender and pulse until minced but not pulverized.
In a large bowl, combine strawberries, cream, milk, sugar, vanilla, and salt. Stir well. Divide between sandwich bags.
Fill each gallon bag halfway with ice and ¼ cup of rock salt. Place a sandwich bag filled with mixture into each gallon bag and seal tightly. Wrap each with a hand towel, and distribute to your eager party guests.
Shake, being careful not to put pressure on the interior bag, for 10-15 minutes or until your cream solidifies and becomes ice cream. Serve immediately or freeze for an additional 30 minutes to 1 hour.
print it