Strawberry Ice Cream Recipe

Instructions

1. In a blender or food processor, puree the fresh strawberries until smooth. You can leave some small chunks for added texture if desired.

2. In a medium saucepan, combine the strawberry puree and granulated sugar. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is slightly thickened, about 5-7 minutes. Remove from heat and let it cool to room temperature.

3. In a large mixing bowl, whisk together the heavy cream, whole milk, vanilla extract, and a pinch of salt. Stir in the strawberry mixture until well combined.

4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to chill the mixture thoroughly.

5. Once the mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, or until the ice cream reaches a soft-serve consistency.

6. Transfer the churned ice cream to a lidded container and freeze for an additional 2-3 hours to firm up before serving.

7. When ready to serve, scoop the strawberry ice cream into bowls or cones and garnish with fresh strawberry slices or mint leaves for a beautiful presentation.