Old-Fashioned Strawberry Ice Cream

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   Note the ice cream base should chill for at least 2 hours, up to overnight.

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   1. In a bowl toss the strawberries with the first amount of sugar and the lemon juice and let it sit and macerate for about 1/2 an hour.

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   2. In a medium bowl combine half-and-half, second amount of sugar and salt, until the sugar is dissolved.

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   3. Stir in heavy cream and vanilla.

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   4. Stir in strawberries with all the juices.

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   5. Cover and refrigerate 1 to 2 hours or overnight (we did it overnight).

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   6. Place the ice cream bowl from the ice cream maker in the freezer overnight as well.

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   7. The next day, turn on your ice cream maker (we used the Cuisinart).

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   8. Pour the mixture into the frozen freezer bowl then churn until you reach your desired thickness (15-20 minutes).

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    9. The ice cream will have a nice soft creamy texture.

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    10. If a firmer consistency is desired, place the churned ice cream in an airtight container and place in the freezer for about 2 hours.

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    11. Remove from freezer about 15 minutes prior to serving.

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    Yields 5 cups of ice cream.

* Per serving · 4 servings · Values may vary.

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