Low Sodium Strawberry Ice Cream

Total time5 hr 20 min

Prep time20 min

Cook time0 min

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Ingredients

6 servings

For the strawberry base

1 lb fresh strawberries, hulled and halved
GPC Strawberries Clear Springs Strawberries Naturipe Farmed Fresh Strawberries Oppy's Ocean Spray Strawberries Dole Strawberries
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½ cup granulated sugar, divided
1 tbsp fresh lemon juice

For the cream base

2 cups heavy cream
1 cup whole milk
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Combine the strawberries with 1/4 cup of the granulated sugar and the lemon juice in a bowl. Toss to coat and let sit for 15 minutes, until the berries release their juices and the sugar dissolves.
2
Transfer the macerated strawberries and all their juices to a blender or food processor and blend until smooth. Pass through a fine-mesh strainer into a large mixing bowl, pressing with a spatula to extract as much purée as possible; discard the seeds.

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