Easy Homemade Strawberry Ice Cream

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup sugar divided
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• juice of ½ lemon
• 1 pound strawberries divided

Instructions

1. Combine the heavy cream, milk, two thirds of the sugar (just reserve a couple of tablespoons), vanilla extract and salt in a medium saucepan. Bring to a simmer and stir until the sugar has dissolved. Remove the pan from the heat.
2. Combine two thirds of the strawberries, lemon juice and the remaining sugar in a blender or food processor and blend together until smooth. Transfer the puréed strawberries to a bowl. Then, pulse the remaining strawberries into coarse pieces and add them to the purée. Combine the strawberries with the cream mixture and stir until smooth. Refrigerate and cool completely for at least 4 hours or overnight. If you don’t want to wait until tomorrow to make the ice cream, cool the ice cream base in a bowl resting in an ice bath and stir often to cool it quickly.
3. When the mixture has completely cooled, pour it into an ice cream maker. Churn the mixture according to the manufacturer’s instructions.
4. Serve soft serve style or transfer to a container and freeze for at least 2 hours for a harder, scoopable texture.