Adapted from the Cuisinart recipe book
| 3 c | fresh ripe strawberries, stemmed and sliced |
| 4 T | freshly squeezed lemon juice |
| 1½ c | sugar, divided |
| 1¼ c | whole milk |
| 2¾ c | heavy cream |
| 1½ t | pure vanilla extract |
In a small bowl, combine the strawberries with the lemon juice and ½ cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Variations:
Use fresh Okanagan peaches, sliced; fresh cherries, blueberries or freshpicked raspberries in place of the strawberries, or a mix of fruit such as strawberries and peaches.
Cherry-chocolate:
Add approx ¼-½ cup of grated and chunked, best quality dark or milk chocolate 3-5 minutes before the cherry ice cream is ready.