Chef John's Strawberry Ice Cream
Homemade strawberry ice cream with sweet, juicy strawberries! Some people consider this quick strawberry ice cream recipe a hack because we're skipping the more time-consuming egg-custard step; but even if I didn't want to save time I'd still prefer this method for strawberry ice cream. 
fresh strawberries, hulled
12
ounces
white sugar
¾
cup
heavy whipping cream
2
cups
milk
1
cup
vanilla extract
1
teaspoon
salt
1
tiny pinch
red food coloring (Optional)
2
drops
 Place strawberries and sugar in a blender and pulse until pureed; set aside to steep for 10 minutes.
  Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
  Pour strawberry mixture into the container of an ice cream maker and process until thick according to the manufacturer's instructions.
  Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
