Ingredients:

  • 1 lb fresh strawberries, hulled and halved
  • 1/2 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 tbsp pure vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Toss the halved strawberries with 1/2 cup granulated sugar and lemon juice in a bowl. Let sit for 15–30 minutes until a thick syrup forms.
  2. Transfer the berries and syrup to a blender. Pulse until smooth for a consistent mix, or leave slightly chunky for texture. Set aside.
  3. In a large bowl, combine the whole milk, 3/4 cup granulated sugar, and fine sea salt. Whisk vigorously until the sugar crystals have completely dissolved.
  4. Stir in the heavy whipping cream and vanilla extract. Mix until the liquid is uniform and aromatic.
  5. Refrigerate the vanilla base for 1 hour before churning to ensure a tighter crumb.
  6. Pour the vanilla base into your ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.
  7. To create a swirl, pour half the churned vanilla ice cream into an airtight freezer container, layer the strawberry puree on top, then add the remaining vanilla ice cream and swirl gently with a knife.