The Best Strawberry Ice Cream Ever

• 4-5 baskets of  fresh strawberries (you’re aiming for about 48 oz or 1 1/2 qts and I estimate each basket at about 10+ oz)
• 2 scant c sugar, divided
• 6 T 80-proof liquor such as vodka or, preferably, Cointreau
• 3 c half-and-half
• 3/4 c corn syrup
• 3/4 tsp Diamond kosher salt
• 1 tsp vanilla
• a tablespoon or so of lemon juice, if needed

Quarter about 9 ounces (a generous 1 1/2 c) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine those strawberries with 3/4c sugar and liquor and let stand in refrigerator for at least 2 hours (or even up to 2 days),

In a blender or processor, process remaining strawberries until very smooth. Strain through a fine-mesh strainer, using a spoon to press on the strawberries filter out all seeds and fibers, then measure and reserve 2 1/4 c purée.

In a clean mixing bowl, whisk together the strawberry purée with half-and-half, corn syrup, salt, vanilla, and remaining 1 1/4 c sugar until fully combined. If mixture is too sweet, add the lemon juice.

Chill in refrigerator until base is very cold, about to 2 to 3 hours. Then churn in your ice cream maker according to manufacturer’s instructions. In the last minute of churning, get the strawberry/liquor mix from the refrigerator, strain off the syrup, and add the diced and sweetened strawberries to the churned ice cream; reserve strawberry syrup for another use. Be sure the strawberry/liquor mix is blended well into the ice cream, then transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.