There's nothing quite like homemade strawberry ice cream, especially when strawberries are in peak season. This rich and creamy recipe is full of fresh, fruity flavor and incredibly easy to make. Unlike traditional ice cream, it doesn't require an egg-custard base, yet it still delivers a smooth and satisfying texture. Perfect for warm summer days, this strawberry ice cream is sure to become a favorite in your dessert repertoire.

Reminder: You need to freeze your Sweet Spot Ice Cream Maker for at least 24 hours before making your ice cream.

Ingredients:

• 1 lb strawberries, hulled & sliced
• 3/4 cup sugar
• 1 tsp fresh lemon juice
• 1/4 tsp salt
• 1 cup milk
• 1 cup heavy cream

Instructions:

1. Mash strawberries, sugar, lemon juice, and salt in a large mixing bowl. Let stand, mixing occasionally, for 15 minutes. Remove 1 cup of mixture and reserve.
2. Transfer the remaining mixture to a blender and puree while pouring in the milk and heavy cream. 
3. Transfer the puree back to the mixing bowl, then add the reserved strawberry mixture back in and stir to combine.
4. Chill the mixture in the freezer for 15 minutes.
5. Take out the Ice Cream Maker and mixture from the freezer. Pour 1/2 cup of mixture onto the frozen surface of the maker. The mixture should start to freeze after 15-20 seconds. Roll or scoop the frozen mixture. 
6. Repeat until the mixture is all frozen. 
7. Enjoy!