Strawberry Ice Cream

It's been terribly hot for the last week or so, and I wanted a delicate ice cream to cool off with. I had some amazing organic strawberries in my fridge, so I came up with this recipe. While organic strawberries are quite a bit more expensive, I tend to think they're worth the cost. Check your local farmer's market; they're usually a lot cheaper there! (As always, you might want to read the General Guidelines and Advice before starting!)

1½ - 2 c. strawberries (fresh or frozen and thawed)
2 c. soy creamer
1 c. soy milk
¾ c. sugar
2 T. arrowroot
1 T. vanilla

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Slice one cup of the strawberries and set aside.

Combine the remaining strawberries, soy creamer, remaining soy milk, and sugar together in a blender and puree. Pour the mixture into a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Add the vanilla.

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add sliced strawberries in the last five minutes of freezing.