Instructions
Step 1. Place the chopped strawberries in a bowl and toss with 1/4 cup of the sugar.
Step 2. Let the strawberries sit for 20–30 minutes until juicy.
Step 3. Mash the strawberries lightly, leaving some chunks for texture.
Step 4. In a separate bowl, whisk together the remaining sugar, heavy cream, milk, vanilla extract, lemon juice, and salt.
Step 5. Stir the strawberries and their juices into the cream mixture.
Step 6. Cover and chill the mixture in the refrigerator for at least 2 hours.
Step 7. Pour the chilled mixture into an ice cream maker.
Step 8. Churn according to the manufacturer’s instructions until thick and creamy.
Step 9. Transfer the ice cream to a freezer-safe container.
Step 10. Fold in a few extra chopped strawberries if desired.
Step 11. Freeze for 3–4 hours until firm enough to scoop.
Step 12. Serve in bowls or cones and garnish with fresh strawberries.
Storage and Reheating Tips
Store the strawberry ice cream in an airtight container in the freezer for up to 2 months.
Press a piece of parchment paper directly onto the surface to help prevent ice crystals.
Allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
Do not refreeze if the ice cream has completely melted.
Keep the container tightly sealed to maintain freshness and texture.
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