3/4 cup sugar
2 cups heavy cream
2/3 cup half-and-half
1 pint fresh strawberries, hulled and sliced
1/3 cup sugar
1 tablespoon fresh lemon juice
In a large mixing bowl, whisk together sugar and heavy cream until well blended. Add half-and-half; cover and chill for 2 hours. Combine the strawberries, sugar, and lemon juice in another mixing bowl; cover and refrigerate for at least 1 hour. Remove strawberries from refrigerator and mash or blend until pureed. Stir berries into the ice cream mixture. Freeze immediately or cover and return to refrigerator until ready to use. Follow the directions on your ice cream freezer. This works best in the small ice cream freezers with the container that is chilled in the freezer before use. Makes 1 quart.
