Ingredients:
2 cups fresh strawberries, hulled and mashed
1 cup heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
Directions:
Mash the strawberries in a bowl until smooth (or leave small chunks for texture). Stir in the sugar and lemon juice, and let it sit for 15 minutes to macerate.
In a separate bowl, whisk together the heavy cream, whole milk, and vanilla extract.
Combine the macerated strawberries with the cream mixture and mix well.
Pour the mixture into an ice cream maker and churn for 25–30 minutes, or according to the manufacturer’s instructions.
Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours before serving.
Notes:
For a smoother texture, puree the strawberries before combining them with the cream mixture.
Garnish with fresh strawberry slices or a sprig of mint when serving.
