White Chocolate Strawberry Ice Cream

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and fine sea salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling, about 5 minutes.
2. Remove the pan from heat and add the finely chopped white chocolate. Let it sit for 2 minutes, then whisk until the chocolate is completely melted and the mixture is smooth.
3. Stir in the pure vanilla extract.
4. Pour the mixture through a fine-mesh sieve into a bowl to remove any lumps or undissolved chocolate. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour until well chilled.
5. While the base chills, purée the fresh strawberries in a blender or food processor until smooth. Optionally, strain for a smoother texture.
6. Once the ice cream base is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20-25 minutes.
7. During the last few minutes of churning, slowly spoon in the strawberry purée, allowing it to ripple through the ice cream without fully mixing.
8. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.