The Kidlet had expressed interest in making the "strawberries and cream paletas" from her cookbook, so I picked up some fresh strawberries and heavy cream on my last grocery run. When it came time to use the strawberries though, she decided that she'd rather make ice cream.

Strawberry Ice Cream

Slightly adapted from the Cuisinart Instruction and Recipe Book

Ingredients

• 500-600g fresh strawberries, sliced
• 2 Tbsp. lemon juice
• 3/4 c. sugar, divided
• 1/2 c. milk
• 1 1/2 c. heavy (35%) cream
• 3/4 tsp. vanilla extract

Directions

1. Combine strawberries with lemon juice and 1/4 c. of the sugar, mix well, and set aside. Preferably the strawberries should be allowed to macerate for an hour or two, but you can move on to the next step a bit sooner if you're in a hurry. It'll still make good ice cream.
2. Combine remaining 1/2 c. sugar and milk and whisk vigorously for 2-3 minutes.
3. Whisk in heavy cream and vanilla.
4. Drain juice accumulated juice from macerated strawberries and whisk it into the cream mixture.
5. Mash half the strawberries and mix them into the cream mixture as well.
6. Set up your ice cream maker and start it spinning.
7. Pour in the ice cream mix and allow it to churn for 15-20 minutes.
8. Pour in the remaining macerated strawberries and churn for another 5-10 minutes.
9. Turn off the ice cream maker and quickly scoop the ice cream into a container and transfer to freezer.