Ingredients:

  • 2 1/2 cups diced strawberries
  • 1/2 cup sugar
  • 1/2 lemon, juiced
  • 2 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • Pinch salt

Preparation:

  1. Place the diced strawberries in a large bowl. Sprinkle on sugar and lemon juice. Mix and allow the mixture to sit for 15 minutes so the strawberries release their juices.
  2. Place the strawberries in a food processor or use an immersion blender to blend until smooth. You can blend until smooth or leave chunks of strawberry for your ice cream. I like to blend until it’s pretty smooth so the ice cream doesn’t end up too icy.
  3. To the strawberry mixture, add in heavy cream, milk, sugar, vanilla, and pinch of salt. Stir to combine.
  4. Pour the mixture directly into the bowl of your ice cream maker and churn for about 30 minutes. (Refer to your ice cream maker instructions)
  5. Transfer to the freezer and freeze the ice cream for 6 hours or overnight.
  6. Enjoy!