Recipe information
Yield
makes 2 quarts
Ingredients
1 quart ripe fresh strawberries
3/4 cup sugar, or more to taste
Pinch of kosher salt
1 1/2 cups buttermilk, preferably full-fat
1 1/2 cups heavy cream
Preparation
Hull the strawberries, place them in a large bowl, and add the sugar and salt. With a potato masher, coarsely crush the fruit, combining it with the sugar. Stir in the buttermilk and cream, and combine well. Freeze in an ice cream maker.
