Fresh Strawberry Ice Cream

1 lb. strawberries, washed and trimmed

2 c. heavy cream

1 c. whole milk

2/3 c. sugar


Place half of the strawberries in a food processor or blender and puree. Slice the remaining strawberries into 1/4" slices.  (If you are using Michigan strawberries, leave the tiny ones whole and cut the larger ones in half).


Combine the sugar, cream and milk in a medium saucepan over medium heat.  Cook and stir until sugar is dissolved.  Add the pureed strawberries and stir to combine.  Pour into a bowl, cover and refrigerate for at least 2 hrs.


Pour the cream mixture into an ice cream maker and chill according to the manufacturer's directions.  During the last 5 minutes of churning add the remaining strawberries and allow them to incorporate into the ice cream.  Turn into an airtight container and freeze for at least 2 hrs.