Ingredients:

  • 500g fresh strawberries, hulled and sliced
  • 200g granulated sugar, divided
  • 15ml lemon juice
  • 0.5g fine sea salt
  • 480ml heavy cream (36-40% fat)
  • 240ml whole milk
  • 1 whole vanilla bean, split and scraped
  • 15ml vodka (optional)

Instructions:

  1. Toss the sliced strawberries with 100g of sugar and 15ml of lemon juice in a bowl. Let sit for 30 minutes at room temperature until a deep red syrup forms.
  2. Take half of the macerated strawberry mixture and blend in a high-speed blender until smooth. Pass the puree through a fine-mesh sieve to remove seeds.
  3. Finely chop the remaining half of the macerated strawberries into small pieces.
  4. In a large mixing bowl, whisk together the heavy cream, whole milk, the remaining 100g of sugar, sea salt, and the scraped seeds from the vanilla bean until the sugar is fully dissolved.
  5. Stir the strawberry puree, the chopped strawberries, and the vodka (if using) into the cream base.
  6. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes.
  7. Transfer the churned ice cream to an airtight freezer container and freeze for at least 4 to 6 hours before serving.