Ingredients:
For the Strawberry Base:
2 cups fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1 tablespoon lemon juice
For the Ice Cream:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup strawberry puree (from the strawberry base)
Directions:
Prepare the Strawberry Base:
In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Mix well.
Let the strawberries macerate for about 15 minutes, allowing the sugar to draw out the juices.
Make the Strawberry Puree:
After macerating, blend the strawberries until smooth. You should have about 1/2 cup of strawberry puree. Set aside.
Prepare the Ice Cream Base:
In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is fully dissolved.
Combine and Churn:
Stir in the strawberry puree into the ice cream base until well combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
Freeze and Serve:
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.
Scoop and serve chilled.
Prep Time: 20 minutes | Churn Time: 20-25 minutes | Freeze Time: 2 hours | Total Time: 2 hours 45 minutes | Servings: 4-6 | Calories: Approximately 250 kcal per serving
