Ingredients:

  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 2 cups heavy whipping cream, chilled
  • 1 cup whole milk, chilled
  • 3/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Place the sliced strawberries, 1/4 cup sugar, and lemon juice in a saucepan over medium heat. Simmer for 8–10 minutes, stirring occasionally, until the berries have broken down and the liquid has reduced by about one-third.
  2. Transfer the strawberry reduction to a blender and pulse until smooth. Let the reduction cool completely in the refrigerator.
  3. In a large mixing bowl, whisk together the whole milk, 3/4 cup sugar, and salt until the sugar crystals have completely dissolved.
  4. Stir the chilled heavy cream and vanilla extract into the milk mixture, ensuring the base remains cold.
  5. Pour the chilled cream base and the cooled strawberry reduction into an ice cream maker. Churn according to manufacturer's instructions (usually 20–25 minutes) until thick and glossy.
  6. Transfer the churned ice cream into a freezer-safe container. Press parchment paper directly onto the surface to prevent freezer burn and freeze for at least 4 hours until firm.