4 pints fresh strawberries, hulled
Juice of 2 lemons
3¼ cups sugar
4 cups heavy whipping cream
2 cups half and half
Chop strawberries in a blender or food processor. Add lemon juice and sugar. Process to combine. Cover and chill. Add whipping cream and half and half. Mix thoroughly. Transfer to an ice cream freezer. Freeze according to manufacturer’s directions. Yields 3 quarts.