No Cook Strawberry Ice Cream
- 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
Transfer the strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl and chill, stirring occasionally, until very cold, 3 to 6 hours. (Note: you could halve this time if you placed it in the freezer for an hour, stirring it every 15-20 minutes.)
Freeze mixture in ice cream maker. Transfer to an airtight container, place a plastic wrap on the surface, cover and put in freezer to firm up.