2 pts. fresh sliced strawberries
2 3/4 c. sugar
1 tbsp. lemon juice
1 1/2 qt. chilled heavy cream
1/4 tsp. salt
1 tsp. vanilla

Wash and scald cover, container, and dasher of a 4-quart ice cream freezer. Chill thoroughly.

Stir strawberries, sugar and lemon juice together and set aside for 20 minutes.

Combine the cream, salt, and extract; mix with strawberry mixture until well blended.

Fill ice cream freezer following manufacturer's directions. Fill tub with alternate levels of 8 parts crushed ice and 1 part rock salt.

When frozen, remove dasher and pack down ice cream. This ice cream does not need to ripe before eating, although it can be ripened 2 to 3 hours.