Strawberry ice cream

Ingredients:

• 1 pound (450g) fresh strawberries, hulled and halved
• 3/4 cup (150g) granulated sugar, divided
• 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk
• 1 teaspoon (5ml) pure vanilla extract
• 1 tablespoon (15ml) lemon juice
• 1/4 teaspoon (1g) salt

Instructions:

1. In a medium bowl, combine the strawberries and 1/4 cup (50g) of the sugar. Use a fork or potato masher to slightly mash the strawberries, releasing their juices. Let the mixture sit for 15-20 minutes to macerate.
2. In a large bowl, whisk together the remaining 1/2 cup (100g) of sugar, heavy cream, whole milk, vanilla extract, lemon juice, and salt until the sugar is fully dissolved.
3. Pour the cream mixture into the bowl with the macerated strawberries. Stir until well combined.
4. Transfer the mixture to a blender or food processor and blend until smooth. If you prefer a chunkier texture, pulse the mixture a few times instead of blending it completely.
5. Chill the strawberry mixture in the refrigerator for at least 1 hour, or until it is very cold.
6. Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes.
7. Transfer the churned ice cream to an airtight container. Cover the surface with plastic wrap or wax paper to prevent ice crystals, then seal with the lid.
8. Freeze the ice cream for at least 3 hours, or until it is firm enough to scoop.
9. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Serve in bowls or cones as desired.

Notes:

For an extra burst of strawberry flavor, add some chopped fresh strawberries during the last few minutes of churning. This ice cream can be stored in the freezer for up to 2 weeks. If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches a creamy consistency.