Every summer growing up, my dad would crank the old ice cream maker on the back porch. I’d sit barefoot, watching the rock salt melt while the sweet scent of strawberries filled the air. That first cold spoonful? Heaven. These days, I skip the hand-crank but keep all the homemade charm with this simple, creamy recipe.

Ingredients:

• 1 lb fresh strawberries, hulled

• ¾ cup sugar or honey

• 1 tsp lemon juice

• 2 cups heavy cream

• 1 cup whole milk

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Prep the berries:
   In a bowl, mash the strawberries with sugar and lemon juice. Let sit for 20–30 minutes until juicy and syrupy.

2. Blend the base:
   In a blender, combine half of the macerated strawberries with the cream, milk, vanilla, and salt. Blend until smooth.

3. Combine:
   Stir in the remaining strawberry chunks for texture.

4. Churn or freeze:
   Pour into an ice cream maker and churn according to instructions (about 20–25 minutes). Or, pour into a freezer-safe container and stir every 30 minutes for 2–3 hours until creamy.

5. Serve:
   Scoop into bowls or cones, top with extra berries or a drizzle of honey, and enjoy the taste of summer.

Nutrition (per ½ cup serving):

Serves: 8 | Prep Time: 15 mins | Chill Time: 2–3 hours | Total Time: ~3 hours
Calories: 210 | Protein: 2g | Carbs: 22g | Fat: 14g | Fiber: 2g | Sugar: 18g