Servings: 14 x ½ cup (~250 ml)

3 cups (750 ml) fresh, ripe strawberries, stemmed and sliced 3 cups (750 ml) fresh, ripe strawberries, stemmed and sliced
4 tblsps (60 ml) lemon juice 4 tblsps (60 ml) lemon juice
1.5 cups (375 ml) sugar, divided 1.5 cups (375 ml) sugar, divided
1.25 cups (300 ml) whole milk 1.25 cups (300 ml) whole milk
3.75 cups (887 ml) heavy cream 3.75 cups (887 ml) heavy cream
1.5 tsps (7 ml) vanilla extract 1.5 tsps (7 ml) vanilla extract

In a small bowl, combine the strawberries with the lemon juice and ½ cup (125 ml) of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours.
Strain the berries, reserving juices.
Mash or puree half the berries.
In a medium 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 the freezer bowl; and let mix until thickened, about 20 to 25 minutes.
Five minutes before the mixing is completed, add the reserved sliced strawberries and let mix in completely.
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.
Note: This ice cream will have a "natural" appearance of very pale pink. If a deeper pink is desired, add red food colouring sparingly by drops until the desired colour is achieved.