This is a modified version of this recipe.
2 pounds fresh strawberries
1 tablespoon stevia (or you could use 1/2 cup sugar)
pinch of salt
1 tablespoon cornstarch
1 tablespoon water
3/8 cup lemon juice
Puree the strawberries in a food processor in two batches. Add the puree, stevia, and salt to a medium sauce pan, and heat over medium heat until simmering.
Combine the cornstarch and water. Add to the strawberry mixture, and stir for one minute more. Remove from heat, and stir in the lemon juice.
Refrigerate for at least 2 hours, or until cold.
Add to the bowl of an ice cream maker and churn for 12 to 15 minutes, until frothy. Freeze for at least an hour before serving.
© Half-Baked by Liz
*See related blog post here.