Recipe adapted from Gourmet
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1 pound strawberries, trimmed, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream
Place strawberries in a blender or food processor and pulse until puree is smooth. Transfer to a bowl and add salt, lemon juice, sugar and mix. (Note: I ended up using 1/2 cup of sugar.)
Transfer the strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl and chill, stirring occasionally, until very cold, 3 to 6 hours. (Note: you could halve this time if you placed it in the freezer for an hour, stirring it every 15-20 minutes.)
Freeze mixture in ice cream maker. Transfer to an airtight container, place a plastic wrap on the surface, cover and put in freezer to firm up.