Just in time for Canada day, this ice cream screams summer! I once read that people are so used to artificially flavored strawberry things that they don't really know what a real strawberry tastes like. This completely baffles me, since I can't never biting into a sweet, tart berry. This ice cream is simpler than most because you don't need to make a custard, so you aren't fiddling with the eggy mixture before you process it in the ice cream maker. It also means that it isn't quite as rich and doesn't contain eggs, for those with allergies.
I added some chopped dark chocolate, just because I couldn't imagine ice cream without chocolate in it. That is entirely optional for you.
Adapted from Cuisinart
3 cups fresh ripe strawberries, stemmed and sliced (about a pound will do)
4 tbsp fresh lemon juice
1 ½ cups sugar, divided
1 ¼ cups whole milk
2 ¾ cup heavy cream
1 ½ tsp pure vanilla extract
Mix the strawberries in a small bowl with the lemon juice and sugar, then allow them to sit for about 2 hours. Strain the berries, reserving the juices. Mash or puree half of the berries and set aside.
In a bowl with an electric mixer on low, combine the milk and sugar, stirring until the sugar is dissolved. Stir in the cream, vanilla, and pureed strawberries with the reserved juices.
Process in an ice cream maker according to manufacturer’s instructions. In the last 5 minutes of mixing, add the reserved strawberries. Put the mixture into an airtight container and chill for about 2 hours to firm it up further.
Variation: we added 1 cup of chopped dark chocolate to this, and it was delicious!