Preparation Steps

• In a bowl, toss the sliced strawberries with the granulated sugar. Let sit for about 15-20 minutes, or until the strawberries have released their juices.
• Puree the strawberry mixture in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove seeds, pressing gently. Discard the solids.
• In a separate large bowl, whisk together the heavy cream, whole milk, vanilla extract, and lemon juice until well combined.
• Add the strawberry puree to the cream mixture and whisk until fully incorporated. Taste and add more sugar if desired. Ensure the mixture is well chilled.
• Pour the ice cream mixture into your ice cream maker and churn according to the manufacturer's instructions.
• Once churned, transfer the ice cream to an airtight container and freeze for at least 2-4 hours, or until firm.