Fresh Strawberry Ice Cream Ingredients: • 1 1/2 pounds fresh strawberries, halved • 1 cup granulated sugar, divided • 2 cups almond milk (or 2 cups whole milk) • 1 cup coconut cream (or 1 cup heavy cream) • 1 tablespoon vanilla bean paste • 1 tablespoon lemon juice • Pinch of sea salt Instructions: 1. Prepare the Strawberries: • In a bowl, toss strawberries with 1/2 cup of sugar and lemon juice. Let macerate for 30 minutes to release their juices. 2. Cook the Strawberries: • Transfer strawberries and juices to a saucepan. Cook over medium heat until softened and slightly thickened, about 10-15 minutes. Cool, then purée in a blender until smooth. Strain through a fine-mesh sieve to remove seeds. Set aside to cool completely. 3. Prepare the Ice Cream Base: • In a mixing bowl, whisk together the remaining 1/2 cup of sugar, almond milk, coconut cream, vanilla bean paste, and sea salt until the sugar dissolves. 4. Combine and Chill: • Stir the cooled strawberry purée into the almond milk mixture until well combined. Cover and refrigerate for at least 4 hours, preferably overnight, to chill thoroughly. 5. Churn the Ice Cream: • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. 6. Freeze: • Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.