Ingredients
Units
Scale
- 1 pint (about 1 1/2 cups) fresh strawberries, diced
- 3 tbsp fresh lemon juice
- 1 cup sugar, divided
- 1 cup whole milk (I only had skim so I used 1/4 cup cream and 3/4 cup skim milk)
- 2 cups heavy cream
- 1 tsp vanilla
Instructions
- In a small bowl, combine 1/3 cup sugar, strawberries, and lemon juice; gently stir. Allow the strawberry macerate for 1 to 2 hours.
- In a medium bowl, mix together milk and remaining sugar with a hand mixer or, about 1 to 2 minutes until sugar is dissolved. Stir in heavy cream, vanilla, and juice from strawberries.
- Pour mixture into the bowl of an ice cream mixer and turn on the machine. In the Cuisinart, it took about 25 to 30 minutes to thicken. In the last 5 minutes pour in strawberries.
- If desired, place ice cream in freezer about 1-2 hours before serving to allow ice cream to ripen. Yields 1 1/2 quarts.
