natural red food dye(optional - I didn’t use any in the ice cream pictured)
2tbsprum or vanilla extract made with vodka or rum(optional)
Trim tops off the strawberries and cut them in half. Place them in a bowl along with lemon juice, salt and sucanat, then mash with a potato masher.
Pour strawberry mixture into a blender with the cream and rum if using. Puree until smooth. (If you have an immersion blender, you can puree in the bowl.)
Cover and chill for at least four hours. I usually make mine a day in advance and chill overnight.
Pour mixture in an ice cream maker and churn according to manufacturer's instructions. Enjoy right away as a soft-serve, or transfer to a container and place in the freezer until firm.
*This keeps the ice cream from becoming as hard as a rock. As I mention in my post on making homemade eggnog, Appleton Estates rum is non-GMO. I prefer not to add rum in this recipe, so I let the ice cream soften at room temperature for a little while prior to serving.