Strawberry Purée Parfait
Wash your strawberries. Remove the stems from your strawberries and cut the
de-stemmed strawberries into quarters. Now you are ready to purée. You take all of your quartered strawberries and put them in a blender. Set the blender to the "purée" setting and blend the strawberries. Pour the purée into a bowl and mix 1/4 cup of sugar and 1 tsp of vanilla extract with the purée. Now you can make the ice cream. Stir left over sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge. Transfer cream mixture to a pourable container such as a large measuring cup. Stir in left over vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.) Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
When ice cream is softly frozen, place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours. Now you can layer your granola, ice cream, and purée. Start by putting 1/4 cup of granola on the bottom of a mason jar. Next layer some ice cream. Then some purée. After that layer some ice cream, then some purée, and then fill it with ice cream. Garnish it with a little bit of granola and a strawberry. Enjoy!