Strawberry Mint Ice Cream

2 lb Fresh strawberries; hulled and sliced (about 5 cups)
1 c Sugar
2 c Heavy cream
2 c Light cream
1 ts Vanilla extract
3/4 ts Peppermint extract

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

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

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

Makes about 2 1/2 quarts.

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