Ingredients
- 1 lb (450 g) fresh strawberries, cleaned and hulled
- 3/4 cup (175 mg) sugar, divided
- 2 cups (500 mg) heavy whipping cream
- 1 cup (250 mg) whole milk
- 1 tsp (5 mL) vanilla extract
- 1/8 tsp (0.5 mL) salt
Directions
- When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.
- Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
- Coarsely chop the strawberries in the Manual Food Processor. Combine the chopped strawberries and ½ cup (125 mL) of the sugar. Cover and refrigerate for 1 hour.
- Combine the remaining ingredients in a bowl and whisk until the sugar is dissolved. Place in refrigerator until ready to use.
- Pour the strawberries into a small colander sitting inside a bowl and strain out the resulting syrup, using a large spoon or spatula to press out as much liquid as possible (save the syrup for another use). Add the strawberries to the cream mixture and stir to combine.
- Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl.
- Set the timer for 30 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
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