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Strawberry Ice Cream

Indulge in a delightful homemade strawberry ice cream, bursting with fresh fruit flavor. This creamy treat uses real strawberries and a hint of liquor for a perfectly smooth, sweet scoop.

Original recipe via seriouseats.com

Ingredients

• 30 ounces ( 1 quart plus a little extra) fresh strawberries , washed, hulled, and divided (see notes)
• 1 1/4 cups sugar , divided
• 4 tablespoons 80-proof liquor such as vodka or, preferably, Cointreau
• 2 cups half-and-half
• 1/2 cup corn syrup
• 1/2 teaspoon kosher salt , to taste
• Scant drops of lemon juice , if needed

Instructions

1. Quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces.
2. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.
3. In a countertop blender, process remaining strawberries until very smooth, about 30 seconds.
4. Strain through a fine-mesh strainer to filter out all seeds and fibers, then measure and reserve 1 1/2 cups purée.
5. In a clean mixing bowl, whisk together 1 1/2 cups strawberry purée with half-and-half, corn syrup, and remaining 3/4 cup sugar until fully combined.
6. Add salt to taste, and, if mixture is too sweet, a few drops of lemon juice.
7. Chill in refrigerator until base is very cold, at least 45°F (7°C), about 2 to 3 hours.
8. Churn in ice cream maker according to manufacturer's instructions.
9. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn; reserve strawberry syrup for another use.
10. Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.