Quick Strawberry Ice Cream, Homemade Strawberry Ice Cream
Rec.food.recipes/Nicole Sevy (2001)

I believe most ice cream recipes that call for use of an ice cream freezer can be made using the following general directions about freezing in freezer, stirring occasionally as it hardens.

QUICK STRAWBERRY ICE CREAM

2 1/2 cups very cold light cream or half-and-half
1/2 cup sugar
2 tablespoons fresh lemon juice
One 1 1/4 pound package unsweetened strawberries individually frozen, still frozen (preferably berries on the small side)

Put all the ingredients in the food processor and process until combined, the cream and strawberries forming a soft billowy cream with bits of berry visible. Scrape down the sides once or twice with a rubber spatula. Put the ice cream in the freezer in a covered container to firm up a little before serving.

Note
This ice cream is best if eaten soon after it is made. Soften any leftovers in the refrigerator before serving. You can make this ice cream with other berries and cubed fruit so long as they are frozen in individual small pieces.

HOMEMADE STRAWBERRY ICE CREAM

16 ounces ripe strawberries, hulled and halved (4 cups)
2 tablespoons light corn syrup
1 1/2 cups buttermilk
1 1/2 cups sugar
2 cups heavy whipping cream

Mash strawberries with corn syrup. Should get 2 2/3 cups. Add buttermilk and sugar, stir till sugar dissolves. Beat heavy cream on medium-high speed till stiff peaks form when beaters are lifted. Gently fold in strawberry mixture. Pour into shallow 2 1/2-3 quart bowl or pan or follow manufacturer's directions on an ice cream machine. If not using ice cream machine, cover and freeze at least 4 hours, stirring once after 2 hours or when edges start to harden. Serve or spoon into airtight container and freeze up to 1 week.