Homemade Strawberry Ice Cream: A Creamy, Sweet Delight

In a bowl, combine the chopped strawberries with 1/4 cup of sugar. Gently toss the strawberries to coat them with the sugar. Let the mixture sit for about 15 minutes to allow the strawberries to release their juices. For an extra burst of flavor, add a teaspoon of lemon juice to the strawberries.
Blend the Strawberries:

Once the strawberries have softened, use a fork or potato masher to mash them gently until they’re slightly pureed but still have some small pieces for texture. For a smoother consistency, you can blend them in a food processor or blender.
Prepare the Cream Mixture:

In a separate large bowl, whisk together the remaining 1/2 cup of sugar, heavy cream, whole milk, vanilla extract, and a pinch of salt until the sugar is dissolved and the mixture is smooth.
Combine the Strawberry Mixture:

Fold the mashed strawberries into the cream mixture, stirring gently to combine. Make sure to incorporate all the strawberry juices into the mixture for maximum flavor.
Chill the Mixture:

Pour the mixture into a shallow dish or airtight container. Cover it and refrigerate for at least 2-3 hours, or until it’s well-chilled. This step helps the flavors meld together and prepares the mixture for freezing.
Freeze the Ice Cream:

Once the mixture is chilled, pour it into an ice cream maker and follow the manufacturer’s instructions for churning. Typically, it takes about 20-25 minutes for the ice cream to firm up. If you don’t have an ice cream maker, simply place the mixture in the freezer and stir it every 30 minutes for about 3 hours to prevent ice crystals from forming. The result will still be creamy and delicious!
Serve and Enjoy:

Once your strawberry ice cream reaches a soft-serve consistency, transfer it to an airtight container and freeze it for another 2-3 hours to harden completely. Scoop and serve the ice cream in bowls or cones, and enjoy the fresh, fruity flavor!
Serving and Storage Tips: