My favorite strawberry ice cream. It hits the spot on those hot days!
Here’s what you need:
3 c. fresh ripe strawberries, steamed and sliced I slice mine to get the 3 c. not 3 c. whole strawberries)
1½ c. sugar (divided)
1 ½ c. whole milk
2¾ c. heavy cream
1½ tsp. pure vanilla extract
4 T. freshly squeezed lemon juice
In a small bowl, combine the strawberries with the lemon juice and 1 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée all the berries. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, purée strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about
20-25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. remove from freezer about 15 minutes before serving.
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