Ingredients:
2 cups fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1 tbsp lemon juice
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tbsp vanilla extract
Pinch of salt
Directions:
Strawberry Mixture:
Mix strawberries, sugar, and lemon juice in a bowl. Let sit for 30 minutes until juicy and syrupy.
Ice Cream Base:
In a separate bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt until sugar dissolves.
Combine and Chill:
Blend the strawberry mixture into the cream base. Cover and chill in the refrigerator for at least 2 hours or overnight.
Churn:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 25–30 minutes, until it reaches soft-serve consistency.
Freeze:
Transfer the churned ice cream to a container and freeze for at least 4 hours until firm.
Serve:
Scoop into bowls or cones, garnish with fresh strawberries, and enjoy the sweet, creamy burst of summer!
