Strawberry Ice Cream
1-2 pints of strawberries, stemmed and sliced
3 Tbsp fresh lemon juice
1 cup sugar - I use organic
1 cup whole milk
2 cups heavy cream
1 tsp vanilla extract
Combine strawberries, 1/3 cup sugar and lemon juice and let macerate for 2 hours.
Mix milk and 2/3 cup sugar with a hand blender until dissolved.
Then add with the vanilla and heavy cream and liquid from macerated strawberries into the ice cream freezer bowl and turn on ice cream maker and churn for 25 minutes.
Then add strawberries for 5 more minutes, place in freezer-safe container and let set up in freezer for an hour or so or eat immediately for a soft-serve consistency.