216ozFrozen strawberries in sugar*If sugar amount is different than 21g added sugars, see note below
2 1/2CupsWhole milkWhole is best for a creamy flavor and texture
2Eggs
1/2cupFresh Lemon JuiceJuice of 4 large lemons
1 1/2CupsSugar*Add an extra 1/4 cup sugar if your containers have less than 21g added sugars
1CupHeavy Cream
1BoxIce Cream Salt
1LargeBag of ice
Instructions
Prepare freezing canister by putting it in the freezer the day before or as many hours ahead as possible to get nice and cold. Use a blender to blend frozen strawberries, sugar and lemon juice until smooth. Whisk together eggs and milk. In a med-large bowl, combine with strawberry mixture.Add mixture to canister (make sure center churn piece is in place) and follow manufacturer's directions for your ice cream maker. We surround our canister with a layer of ice, then ice cream salt, then repeat 3 times until the bucket is filled. Add more ice as needed as it melts a bit while mixing. Freeze for about 15 minutes until the ice cream is soft set. While mixture is freezing you can whip your heavy cream to soft peaks. After 15 minutes, fold your whipped cream to ice cream mix with a spoon. Return to freezing for about 10-15 more minutes more. Pour ice cream into a freezer safe dish and cover. Allow to freeze at least 4 hours.