Ingredients:
- 2 cups fresh strawberries, hulled and halved
- 1/2 cup granulated sugar (adjust to taste)
- 1 teaspoon lemon juice
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Prep the Strawberries:
- Wash the strawberries thoroughly, remove the stems, and cut them into halves.
- Sweeten the Strawberries:
- In a bowl, mix the strawberry halves with half of the granulated sugar (1/4 cup). Toss to coat the strawberries in the sugar. Let the strawberries sit for about 15-20 minutes to macerate, releasing their juices.
- Blend the Strawberries:
- After macerating, transfer the strawberries (along with their juices) to a blender or food processor. Add the lemon juice and blend until you have a smooth strawberry puree.
- Prepare the Cream Base:
- In a separate bowl, whisk together the heavy cream, remaining sugar (1/4 cup), and vanilla extract until the sugar is fully dissolved.
- Combine the Mixtures:
- Gently fold the strawberry puree into the cream mixture. You want to achieve a uniform pink color while still retaining some strawberry swirls.
- Chill the Mixture:
- Cover the mixture and refrigerate for at least 2 hours, or until it’s well chilled. Chilling helps develop the flavors and ensures a smoother texture when churning.
- Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Churning incorporates air into the mixture and helps create a creamy texture.
- Transfer and Freeze:
- Transfer the churned ice cream to an airtight container. You can optionally swirl in additional strawberry puree if you want more visible strawberry bits in the ice cream. Smooth the top with a spatula.
- Final Freeze:
- Place the container in the freezer and allow the ice cream to firm up for at least 4-6 hours or until it reaches your desired consistency.
