Buttermilk Strawberry Ice Cream

• 10 ounces strawberries fresh or frozen (not thawed), 2 cups and divided
• 1/2 cup sugar
• 2 1/2 cups buttermilk low-fat
• 1/2 cup light cream (half&half)
• 2 teaspoons lemon juice freshly squeezed
• 1 teaspoon vanilla extract
• 1 pinch salt

1. Add 1 cup strawberries and sugar in a small bowl, gently toss until well mixed, and allow to sit, stirring a few times until the sugar dissolves, 10 to 12 minutes.
2. Place the strawberry and sugar mixture into a blender and blend until very smooth, or you can use food processor.
3. Meanwhile, stir together buttermilk, half-and-half, lemon juice, vanilla and salt in a medium bowl.
4. Press the strawberry mixture through a fine sieve into the bowl.
5. Stir well, cover and refrigerate for at least 3 hours or up to 1 day.
6. Then whisk the ice cream mixture again and pour into the canister of an ice cream maker.
7. Freeze according to manufacturers directions.
8. During the last 5 minutes of freezing, add the remaining 1 cup chopped berries.
9. Place the ice cream in the freezer until ready to serve.
10. Note: The ice cream may become too hard in the freezer, put it in the refrigerator and let soften for 20 to 30 minutes before serving.

strawberries, sugar, buttermilk, light cream, lemon juice freshly squeezed, vanilla, salt

Taken from recipeland.com/recipe/v/buttermilk-strawberry-ice-cream-52163 (may not work)