With this heat wave in LA I have pretty much deemed my oven out of order! It's hot outside.... and when you live in a charming 1940's building- it's even hotter inside, making our oven, stove, and even using hot water completely unacceptable. The good news? This ice cream is also no cook. That's right. So stay full and stay cool...
1 pint strawberries, washed, hulled and halved
1 2/3 cups heavy cream
3/4 cup sugar
1/3 cup buttermilk
1 teaspoon vanilla bean paste or pure vanilla extract
Pinch of salt
Combine everything in the bowl of a food processor and process until smooth with just a few small chunks of berries in the mix. Scrape into your ice cream maker and freeze according to the manufacturer’s instructions. Serve right away, soft-serve style, or transfer to a quart-sized container, cover tightly, and freeze until firm.