4cupsstrawberries(454 g) about 16oz/1pound, hulled and sliced
⅔cupgranulated sugar(135 g)
1 ½cupheavy cream
1 ½cupbuttermilk
pinchfine sea salt
Instructions
Puree strawberries. Pour into a large bowl and whisk in sugar. Add cream, buttermilk, and salt. Whisk until combined. Transfer to an airtight container and allow mixture to mature overnight in the fridge.
Stir contents together. Freeze mixture in ice cream maker according to your unit's instructions. Process until the volume has increased by half and has reached a soft serve consistency.
Transfer to an airtight, freezer-safe container and let rest in the freezer for at least 1 hour before serving. Allow to sit at room temperature for 5 minutes before scooping and serving.
Notes
Ingredient Notes:
Fresh strawberries work best. Frozen strawberries will create an icy texture.
Heavy cream is also labeled as heavy whipping cream.
Low-fat buttermilk is most commonly available.
Storage: Keep in an airtight container in the freezer for up to two weeks.