Ingredients
Equipment
Method
MacÂerate and puree the strawberries
- Toss the sliced strawberries with 1/4 cup sugar and the lemon juice, then let them sit for 30 minutes. Mash or blend into a chunky puree, then refrigerate to keep it cold.
Whisk the yolks
- Whisk the egg yolks with the remaining 1/2 cup sugar until pale and thick. Stop when the mixture looks lighter and slightly thicker, like a ribbon.
Cook the custard
- Heat the heavy cream and whole milk in a saucepan over medium heat until steaming. Slowly whisk the hot dairy into the yolks to combine without scrambling.
Thicken to temperature
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it coats the back of a spoon. Target 170-175F so the custard thickens but stays smooth.
Chill the custard
- Strain the custard, then stir in the vanilla and salt. Cool completely, then refrigerate at least 2 hours until very cold.
Churn and freeze
- Churn in an ice cream maker according to the manufacturer’s instructions. Add the strawberry puree in the last 5 minutes so you get visible fruit throughout.
Firm up
- Transfer the churned ice cream to a container and freeze at least 2 hours until firm. Scoop should hold shape and feel creamy, not icy.
Notes
Pro tip: Strain the custard for the smoothest texture and make sure the custard is fully cold before churning for better body. Refrigerate leftovers up to 3 days; freeze up to 2 months for best quality. For a lower-fat swap, use half-and-half instead of heavy cream (texture will be slightly softer).