Ingredients
Equipment
Method
Macerate and puree the strawberries
- Toss the sliced strawberries with 1/4 cup sugar and lemon juice, then let them macerate for 30 minutes in the refrigerator. Mash or blend the berries into a chunky puree, then refrigerate while you make the custard.
Make the custard base
- Whisk the egg yolks with the remaining 1/2 cup sugar until pale and thick, about 2 to 3 minutes. Keep whisking until the mixture looks lighter and slightly ribboned.
- Heat the heavy cream and whole milk in a saucepan over medium heat until steaming, then reduce heat to keep it from boiling. Slowly whisk the steaming dairy into the egg yolks to temper without scrambling.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon at 170-175°F. Do not boil or the custard can turn grainy.
- Strain the custard, then stir in the vanilla extract and pinch of salt. Cool completely, then refrigerate for at least 2 hours.
Churn and freeze
- Churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. Add the strawberry puree during the last 5 minutes for even fruit distribution.
- Transfer the churned ice cream to a container and freeze for at least 2 hours until firm. Scoop straight from the freezer for the best texture.
Notes
For the smoothest custard and best scoop, keep cooking to 170–175°F and stir constantly so the egg yolks don’t scramble. Refrigerate leftover ice cream in a sealed container for up to 3 days (texture will soften slightly); freeze for up to 2 months. Dietary swap: use lactose-free milk and cream in place of whole milk and heavy cream for a lactose-free version.