1½ teaspoons pure vanilla extract, see Recipe Notes
Instructions
Prepare the strawberries: Wash, hull, and dice the strawberries. You should have about 2⅓ cups of strawberry chunks.
Make the base: In a large bowl, stir together the strawberries, sugar, honey, and lemon juice. Allow the mixture to sit for 15 to 20 minutes, or until the strawberries have released their juices (called macerating the fruit).
Use a pastry blender or a fork to mash up the strawberries until there are no large pieces (see the Recipe Notes).
Stir in the heavy cream, milk, and vanilla extract (if using) until the mixture is just combined.
Churn the ice cream: Pour the ice cream base into an ice cream maker and freeze per the manufacturer’s instructions, about 25 to 30 minutes.Avoid over-churning — the finished ice cream will have a soft consistency. If you churn for too long, the final product can have a grainier texture.
Ripen the ice cream: Transfer the ice cream to a freezer-safe container and smooth the top over using a small offset spatula. Freeze for 2 to 4 hours to allow the ice cream to firm up, a process called ripening.
When you’re ready to serve, allow the ice cream to sit on the counter for a few minutes to make scooping easier. Enjoy!
Storage instructions: Homemade ice cream will last for up to a month in a freezer-safe airtight container placed in the rear of the freezer. After that, the ice cream may develop ice crystals and lose its creamy texture.You can prevent freezer burn (ice developing on the top) by pressing plastic wrap directly onto the surface of the ice cream before sealing the container.
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