Categories: Dessert, Ice Cream, Strawberries

Ingredients

• 3 cups fresh strawberries , hulled
• 1 tablespoon lemon juice or 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1 3/4 cups whole milk
• 2⁄3; cup sugar

Directions

1. Place strawberries, lemon juice, and salt in a blender; blend until smooth, scraping down the sides of the canister as necessary; set aside.

2. Warm 1 cup of the milk in a medium saucepan over low heat.

3. Stir in the sugar until dissolved.

4. Pour into the blender with the strawberry puree, add the remaining 3/4 cup milk, and blend until fairly smooth.

5. Strain through a fine-mesh sieve into a medium bowl, gently pressing the mass against the mesh with the back of a wooden spoon to extract as much of the liquid as possible while leaving the seeds behind.

6. Refrigerate until cold, for about 4 hours, or overnight.

7. Whisk the mixture, then freeze in your ice cream machine according to the manufacturer’s instructions.

8. Serve at once or transfer to a container, seal tightly, and store in your freezer for up to 1month; soften at room temperature for 5 minutes before serving.

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