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Strawberry Ice Cream

2-cups 35% whipping cream
1/2-cup granulated sugar
4-cups fresh strawberries, hulled
1/4-cup orange juice

Bring the cream to a simmer in a medium saucepan over medium heat
Stir in the sugar
Cook, stirring until the sugar is dissolved
Remove from heat and let cool to room temperature
In a food processor or blender, puree the strawberries and orange juice together until smooth
Stir into cream mixture
Cover and refrigerate until completely cold (overnight)
Transfer to an ice cream maker and freeze according to machine's instructions