HALEH’S EASY, NO CHURN STRAWBERRY ICE CREAM

INGREDIENTS

2 cups whole milk

¾ cup sugar

2 cups fresh strawberries

½ cup sugar

1 tablespoon lemon juice

2 cups heavy cream

1 teaspoon vanilla extract

D I RECTIONS

01. Start this delicious ice cream by making your own sweetened condensed milk. Add ¾ cup of sugar to 2 cups of whole milk in a saucepan. Gently boil until the entire mixture totals exactly 1 cup. Refrigerate to cool. It’s important for the condensed milk to be cold when mixing with the cream mixture you’ll make next.

02. Add 2 cups fresh strawberries, diced into small pieces to half a cup of granulated sugar. Add one tablespoon lemon juice. Let stand until the strawberry juices are released. Depending on preference, you can use as is for chunkier ice cream or you can puree in a blender for a smoother texture.

03. In a separate bowl, whip 2 cups of heavy cream (must be heavy cream and cannot be substituted by milk) until soft peaks form.

04. Add the cold condensed milk. Remix, on high, until stiff peaks form.

05. Add one teaspoon of vanilla extract.

06 . Add the strawberry mixture and stir in gently using a spoon.

0 7 . You can eat the ice cream now, as soft serve, or freeze in a shallow baking pan for at least 6 hours, or overnight.

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HEIDI BANNERMAN

C L IENT S E RV ICE ASSOCI A T E JOI NED SFG IN 2020 I grew up at the beach so my family enjoys going as often as we can. We love going to concerts and having family game night. My husband and I love to cook and tend to our vegetable garden.

This recipe comes from my husband’s verrrry southern grandmother. She would make this casserole for every family get together, pig pickin’ and church gathering. It is so easy to make, and it saves extremely well. You can even make the casserole the day/night before, store it in the refrigerator, and cook it the next day before your event. We at my house are always overrun with squash in our garden every summer, so we’ve become accustomed to boiling and freezing quart size bags worth of the squash rings and chopped onion. We use roughly four quart-size bags per casserole. You can also reduce/remove the cheese, if necessary, by adding an extra egg and an extra ¼ cup of mayo.

Enjoy the mmm’s you’ll hear from all who taste this warm and wonderfully savory casserole!