Homemade Strawberry Ice Cream
Makes ten 1/2 cup servings.
stemmed and sliced
In a small bowl, combine the strawberries with lemon juice and 1/2 cup sugar.
Stir gently and allow strawberries to macerate in the juices for 2 hours.
Strain the berries, reserving juices.
Mash or puree half the berries.
In a medium mixing bowl, combine milk and remaining sugar until sugar is dissolved, about 1-2 minutes on low.
Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.
Turn the ice cream maker on; pour the mixture into the freezer bowl, and let mix until thickened, about 20-25 minutes.
Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely.
The ice cream will have a soft, creamy texture.
Additional mix in suggestions: fresh orange juice and orange zest,
chopped rhubarb, chocolate, or cheesecake pieces! Recipe from Cuisinart