The Best Strawberry Ice Cream Recipe

1. 1

   Hull and quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.

2. 2

   Hull remaining strawberries and puree at high speed in a blender until very smooth, about 30 seconds. Strain through a fine mesh strainer to filter out all seeds and fibers, then measure and reserve 1 1/2 cups puree. Extra puree, if there is any, can be put to another use.

3. 3

   In a clean mixing bowl, whisk together 1 1/2 cups strawberry puree with half and half, corn syrup, and remaining 3/4 cup sugar until fully combined. Add salt to taste, and, if mixture is too sweet, a few drops of lemon juice.

4. 4

   Chill in refrigerator or ice bath until base is very cold, at least 45u00b0F, then churn in ice cream maker according to manufacturer's instructions. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn; reserve strawberry syrup for another use (it makes a great daiquiri). Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.