STRAWBERRY ICE CREAM

Active Time: 20 minutes Total Time: 8 hours 30 minutes Makes: 1 1⁄2 quarts 1 pound strawberries, hulled and halved (about 3 cups), plus 8 ounces more, coarsely chopped

1 tablespoon fresh lemon

juice

1⁄2 teaspoon kosher salt 1 cup low-fat milk

1 cup heavy cream

⅔ cup sugar, plus 1⁄2 cup

more for macerating 1⁄2 cup light corn syrup 1⁄4 cup vodka or silver

tequila

1. In a blender, purée halved strawberries with lemon juice and salt. Strain through a fine-mesh sieve. (You should have 1 ½ cups of purée; reserve any excess for another use.)

2. Combine milk, cream, 2/3 cup sugar and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes. Strain mixture into a bowl set in an ice bath and let stand, stirring occasionally, until cold, about 5 minutes. Stir in strawberry purée. Refrigerate, covered, at least 2 hours and up to overnight.

3. Stir together remaining ½ cup sugar and vodka. Add chopped strawberries and macerate at room temperature at least 2 hours, or in the refrigerator, covered, up to 12 hours.

4. Process purée mixture in an ice-cream maker according to manufacturer’s instructions. When it has the texture of soft serve, drain macerated berries (reserving syrup for another use) and fold into ice cream. Transfer to a loaf pan and freeze, wrapped in plastic, at least 4 hours and up to 1 week. Let stand at room temperature 10 minutes before serving.

MARCUS NILSSON PHOTOS BY Smooth, creamy strawberry ice cream is the perfect warmweather treat.