Ingredients

Makes about 2 1/2 quarts

　　2 pounds fresh strawberries, hulled and sliced (about 5 cups)

　　1 cup sugar

　　2 cups heavy cream

　　2 cups light cream

　　1 teaspoon vanilla extract

　　3/4 teaspoon peppermint extract

　　

Step 1

In a large bowl stir together strawberries and sugar until combined well. Chill mixture, covered, stirring occasionally, 5 hours or overnight.

　　

Step 2

Drain strawberry mixture in a sieve set over bowl and reserve 2 cups strawberry slices. In a food processor purée remaining slices with strained liquid until smooth and transfer to a bowl. Stir in creams and extracts until combined well.

　　

Step 3

Freeze mixture in an ice-cream maker, adding reserved strawberry slices during last few minutes of freezing time.