Perfect No–Cook Strawberry Ice Cream
BY ANDREA ALBIN

Yield: Makes about 1 1/2 quarts
Active time: 10 min
Total time: 4 hrs

INGREDIENTS:
1 pound strawberries, trimmed, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream

EQUIPMENT:
an ice cream maker

INSTRUCTIONS:

Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.

Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.

Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

Recipe compliments of Gourmet Live

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