Cameron Hamilton

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.