Strawberry Ice Cream

1 pound strawberries
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream

Trim the strawberries. Place strawberries, sugar, lemon juice, and salt into a blender. Pulse the blender on chop mode until the mixture reaches a chunky, mashed consistency (this will only take a few chops). Let this sit for 10 minutes.

Transfer half of the strawberry mixture to a large bowl. Add cream to the remainder in the blender and puree until smooth. Combine the strawberry cream with the mashed mixture in the bowl, mixing until there are no streaks. Cover and chill for 5-6 hours.

Freeze the mixture in an ice cream maker. (Note: follow the directions for your ice cream maker.) transfer to an airtight container and freeze for 2 hours, or overnight. Makes 1 1/2 quarts.