Old-Fashioned Strawberry Ice Cream

Note the ice cream base should chill for at least 2 hours, up to overnight.

1. In a bowl toss the strawberries with the first amount of sugar and the lemon juice and let it sit and macerate for about 1/2 an hour.
2. In a medium bowl combine half-and-half, second amount of sugar and salt, until the sugar is dissolved.
3. Stir in heavy cream and vanilla.
4. Stir in strawberries with all the juices.
5. Cover and refrigerate 1 to 2 hours or overnight (we did it overnight).
6. Place the ice cream bowl from the ice cream maker in the freezer overnight as well.
7. The next day, turn on your ice cream maker (we used the Cuisinart).
8. Pour the mixture into the frozen freezer bowl then churn until you reach your desired thickness (15-20 minutes).
9. The ice cream will have a nice soft creamy texture.
10. If a firmer consistency is desired, place the churned ice cream in an airtight container and place in the freezer for about 2 hours.
11. Remove from freezer about 15 minutes prior to serving.

Yields 5 cups of ice cream.