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Homemade Strawberry Ice Cream

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1 lb Strawberries, rinsed, dried, hulled, and sliced
2 Tbsp Honey
1/2 Cups Sugar
1 Tsp Lemon Juice
1 Cup Heavy Whipping Cream
1/2 Cup Half & Half
1 Tsp Vanilla Extract


  1. Make sure the ice cream bowl is in the freezer for at least 15 hours.
  2. In a large bowl, mix strawberries, honey, sugar, and lemon juice. Let sit for 20 minutes, or until the strawberries have released their juices.
  3. Pour the mixture into a food processor and blender. Don’t puree but blend well enough to remove most of the chunks.
  4. In a separate bowl, mix the whipping cream, half and half, and vanilla extract. Add to the strawberry mixture and stir until combined.
  5. Place the ice cream bowl on the stand mixer, lock in place, add the ice cream paddle, and start the mixture on “stir”.
  6. Pour the mixture in the ice cream bowl. Let the mixture stir for 25 minutes. Once done, use a rubber scraper to remove the ice cream.
  7. Eat immediately as soft serve or place in a shallow airtight container in the freezer for 3-4 hours to thicken.
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