Ingredients:

• 2 cups fresh strawberries, hulled and sliced

• 3/4 cup granulated sugar, divided

• 1 tablespoon lemon juice

• 2 cups heavy cream

• 1 cup whole milk

• 1 teaspoon pure vanilla extract

Instructions:

1.  Prepare the Strawberries:
In a medium bowl, combine the sliced strawberries, 1/4 cup of sugar, and lemon juice. Mix well and let sit for about 15-20 minutes until the strawberries release their juices.

2.  Mash the Strawberries:
Use a fork or potato masher to crush the strawberries slightly, leaving some chunks for texture.

3.  Make the Ice Cream Base:
In a large bowl, whisk together the remaining 1/2 cup sugar, heavy cream, whole milk, and vanilla extract until the sugar is dissolved.

4.  Combine:
Stir the mashed strawberries and their juice into the cream mixture.

5.  Chill:
Cover the mixture and refrigerate for at least 2 hours, or overnight, to let the flavors meld and the mixture chill thoroughly.

6.  Churn:
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.

7.  Freeze:
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

8.  Serve:
Scoop and enjoy your homemade strawberry ice cream!

Tips:

• For a smoother texture, strain the strawberry mixture before adding to the cream base.

• You can add chopped fresh strawberries during the last few minutes of churning for extra fruit chunks.

• If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.