Strawberry Vanilla Bean Ice Cream with Strawberry Syrup

In a medium bowl, combine the sliced strawberries with 1/4 cup of sugar and the lemon juice.
Let the strawberries sit for about 15-20 minutes to macerate and release their juices.
2. Make the Ice Cream Base
In a blender or food processor, combine the macerated strawberries (with their juices), heavy cream, whole milk, remaining 3/4 cup of sugar, vanilla bean paste, and salt.
Blend until smooth, leaving some small strawberry pieces if desired for texture.
3. Chill the Mixture
Pour the mixture into a bowl and refrigerate for at least 2 hours, or until thoroughly chilled.
4. Churn the Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
5. Make the Strawberry Syrup
In a small saucepan, combine the chopped strawberries, sugar, water, and lemon juice.
Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and the strawberries break down, about 5-7 minutes.
Remove from heat and let it cool. Blend the syrup for a smoother consistency if desired.
6. Serve
Scoop the strawberry vanilla bean ice cream into bowls or cones and drizzle with the strawberry syrup.
Serving and Storage Tips