There’s a Japanese cafe that turns
their salads into little cakes to make
them seem more exciting. Food
stylist Mitsuki Moriyasu created the
‘Vegedeco Salad’ to transcend the
'random vegetables in a bowl’
experience and prove salads that
look better, taste better.
1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
2 TB granulated sugar 1 ½ C whole milk
1 (16-ounce) container fresh strawberries or 1 (16-ounce) package thawed frozen strawberries 2 TB lemon juice ¼ tsp salt
first 4 ingredients in a 2-quart pitcher or large bowl until blended.
Cover and chill 30 minutes. Process strawberries, lemon juice, and salt
in a blender or food processor until smooth. Stir into milk mixture.
milk mixture into freezer container of a 1-quart electric ice-cream
maker, and freeze according to manufacturer’s instructions.
(Instructions and times will vary.)
3. Remove container with ice cream from ice-cream maker, and place in
freezer 15 minutes. Transfer to an airtight container; freeze until
firm, about 1 to 1 ½ hours.