1 pint (2 cups) strawberries hulled and sliced
1/3 cup sugar
juice of 1/2 lemon
sweet cream base
Combine the strawberries, sugar and lemon juice in a mixing bowl.Cover and refrigerate at least 1 hour.
Prepare the sweet cream base. Mash the strawberries to a puree and stir into the cream base. transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Makes a generous 1 quart.
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