Happy Friday, cute people! I bet I know what you’re doing right now…my best guess is that you’re on your computer/couch watching replays and clips of the royal wedding, right? Yeah I got it right. Don’t worry, we’re all doing it. Take a break, make some ice cream. Or make some ice cream so you have something fun to eat while judging Kate’s flower arrangement choices. Look at these eggs below. You won’t need them to make this ice cream. Make an omelet instead. Today we’re making no-cook strawberry ice cream. No sitting over the stove heating up milk, separating egg yolks, or tempering and getting all nervous.  We’ll do that some other time. Today we’re trying to get ice cream as fast as we can in our faces; sound good? Let’s go! Take some strawberries. Duh. Hull them, or lop off the tops. Put ’em in a food processor or blender and turn it on. This recipe uses a blender and a food processor. Next time I’ll just use the blender–less clean-up. We all like that. It’ll turn into this: Then it’s time for sugar, lemon zest and salt. My strawberries and your strawberries might vary in sweetness, that’s …

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