Step 1: Prepare the strawberries. Wash and hull the strawberries, then slice them into quarters or smaller pieces. In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar and 1 tablespoon of lemon juice. Stir gently and let them sit at room temperature for at least 30 minutes, or up to 2 hours, to macerate.
Step 2: Blend the strawberries. After macerating, transfer about two-thirds of the strawberries and their accumulated juices to a blender or food processor. Blend until smooth. Stir the blended mixture back into the remaining whole strawberry pieces. This creates a balance of smooth and chunky strawberry goodness.
Step 3: Prepare the ice cream base. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, the remaining 1 cup granulated sugar, and 1 teaspoon of pure vanilla extract until the sugar is fully dissolved. Ensure no sugar granules remain at the bottom.
Step 4: Combine and chill. Pour the strawberry mixture into the cream base. Stir until thoroughly combined. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to ensure the mixture is very cold. This chilling step is vital for a smooth, creamy result.
Step 5: Churn the ice cream. Pour the well-chilled strawberry ice cream base into your ice cream maker’s frozen bowl, following the manufacturer’s instructions. Churn for 20-30 minutes, or until the ice cream reaches the consistency of soft-serve.
Step 6: Freeze for firmness. Transfer the churned, soft ice cream to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm enough to scoop.
Step 7: Serve and enjoy! Allow the ice cream to sit at room temperature for 5-10 minutes before scooping for the perfect, creamy consistency. Serve in bowls or cones and savor the delightful homemade flavor.