Homemade Strawberry Ice Cream

Makes about fourteen 1/2 cup servings

3 cups fresh ripe strawberries, stemmed and sliced

4 Tablespoons freshly squeezed lemon juice

1 1/2 cups sugar, divided

1 1/2 cups whole milk

2 3/4 cups heavy cream

1 1/2 teaspoons pure vanilla extract



In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or puree half the berries.(I would puree all the berries next time so it is a nice smooth ice cream, I didn't like small little frozen pieces of strawberries in the ice cream).

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.