- 2 cups sliced ripe strawberries
- 1/3 cup sugar
- 1 tablespoon lemon juice
- Pinch of salt
- 1 cup whipping cream
- 1/2 cup whole strawberries, finely diced
Puree the sliced berries, sugar, lemon juice and salt. Strain to remove seeds. Heat the cream just to the boiling point and pour over the puree. Add finely diced strawberries and stir to combine, and chill. Freeze the next day in an ice-cream machine or the “double-ziploc method”. Transfer to a container and freeze until firm.