Ingredients:

  • 1 lb fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 1.5 cups heavy cream, chilled
  • 1 cup whole milk, chilled
  • 0.5 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt

Instructions:

  1. Pulse the sliced strawberries, 2 tbsp sugar, and lemon juice in a blender until smooth. Let the mixture sit at room temperature for 10 minutes to allow the juices to release.
  2. In a large mixing bowl, whisk together the chilled heavy cream, whole milk, remaining 0.5 cup sugar, vanilla, and salt until the sugar is dissolved and the mixture is slightly frothy.
  3. Stir the strawberry puree into the cream mixture until the base is a uniform pale pink.
  4. Pour the mixture into a pre-frozen ice cream maker bowl and churn according to the manufacturer's directions (usually 15–25 minutes) until it reaches a soft-serve consistency.
  5. Transfer the churned ice cream into an airtight container, press parchment paper onto the surface to prevent ice crystals, and freeze for at least 4 hours.