cups fresh or frozen strawberries, sliced tablespoons lemon juice cups sugar divided cups whole milk cups heavy cream teaspoons pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir until combined and set aside for at least two hours. Strain the strawberries and reserve any juice. Set aside half of the berries and chop into smaller pieces. Puree the rest.
In a medium mixing bowl, whisk together milk and remaining sugar just until sugar is dissolved. Add the heavy cream, reserved strawberry juice, pureed strawberries and vanilla.
Pour the mixture into a prepared ice cream maker. Churn according to manufacturer's instructions. About five minutes before mixing is completed, add the remaining chopped strawberries.
Transfer the ice cream to an airtight freezer container and freeze for about two hours.
103 kcal per serving
5 g per serving
15 g per serving