Of course all strawberry ice cream is strawberries and cream, isn’t it? (At least if it’s made with heavy cream.) But somehow this name just makes it sound better, no? You’ll note that we use more heavy cream than milk in this recipe—and also more skim milk powder than in our other recipes. That’s because strawberries are composed predominantly of water, and we’re trying to combat excess water by absorbing more of it into the skim milk powder and adding more milk solids with the heavy cream. It’s important to macerate the strawberries by using sugar to draw as much water away from the fruit as possible. Also, we leave the egg yolks out of this recipe to make sure the flavor of the strawberries can really shine through. Because no egg yolks are used, we don’t need to cook the mix.