Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (5ml) lemon juice
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1/2 cup (120ml) whole milk, chilled
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Combine sliced strawberries, 1/4 cup (50g) sugar, and lemon juice in a bowl. Let sit for 15-30 minutes until berries are glossy and swimming in syrup.
  2. Pulse the macerated strawberry mixture in a blender until desired consistency (smooth or chunky) is reached. Set aside.
  3. In a large bowl, whisk together whole milk, 1/2 cup (100g) sugar, and salt until the sugar has completely dissolved.
  4. Stir in the chilled heavy whipping cream and vanilla extract.
  5. Fold in the strawberry puree until the mixture is a uniform, pale pink color.
  6. Churn the mixture in an ice cream maker according to manufacturer directions (usually 20-25 mins) until it reaches a soft-serve consistency; alternatively, freeze in a shallow container and whisk vigorously every 45 minutes for 3 hours.
  7. Transfer the ice cream to an airtight container and freeze for at least 4 hours to fully harden.