Instant Strawberry Ice Cream

Instant Strawberry Ice Cream

1/2 cup plus 1 tablespoon sugar
1 1/2 cup heavy cream
24 ounces frozen sweetened strawberries -- chopped into large chunks
whole or sliced fresh strawberries -- for garnish (optional)

In a medium bowl, whisk the sugar into the heavy cream. Set aside.

Place the frozen strawberry chunks in a blender. With the blender
running, slowly add the cream mixture, stopping to stir 3 or 4 times,
until the mixture is smooth but still shows bits of strawberries.

Transfer to a shallow metal pan. Cover and freeze to a scoopable
texture, about 1 hour. Top with strawberries, if desired.

Makes 8 servings