Nickel Allergy Friendly Strawberry Ice Cream

Total time5 hr 20 min

Prep time20 min

Cook time0 min

Nickel Allergy Friendly Strawberry Ice Cream

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Ingredients

6 servings

For the strawberry base

1 lb fresh strawberries, hulled and halved
½ cup granulated sugar, divided
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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

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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