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Strawberry Ice Cream
This recipe combines the richness of a custard-based ice cream with the vibrancy of fresh strawberries, which are brightened with a touch of lemon juice. Crushing the berries instead of pureeing them creates juicy bits of strawberry flavor in each bite of ice cream.
Makes about 1 ½ quarts
3 cups strawberries (1 ½ pints), hulled and cut in half
2/3 cup plus 2 Tablespoons sugar
2 teaspoons fresh lemon juice
1 cup heavy cream
1 cup half-and-half
3 large egg yolks
Pinch of salt
Method:
In a bowl, toss the berries with the 2 TBS of sugar and the lemon juice, then lightly crush with a fork. Cover and let stand for about 1 hour.
In a heavy saucepan, combine the cream and half-and-half. Warm over medium-high heat, stirring occasionally, until the mixture barely comes to the simmer, about 5 minutes. Meanwhile, in a heatproof bowl, combine the egg yolks, the remaining 2/3 cup sugar, and the salt. Whisk vigorously until the mixture lightens in color and doubles in volume, about 2 minutes.
Remove the cream mixture from the heat. Whisking constantly, slowly pour about 1 cup of the warm cream mixture into the egg mixture and whisk until smooth. Pour the resulting egg-cream mixture back into the saucepan, whisking constantly, and place over medium heat. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the back of the spoon, 1-2 minutes. Do not let it boil!
Meanwhile, set up an ice bath in a large bowl and nest a smaller heatproof bowl inside. Pour the custard through a sieve into the smaller bowl; stir occasionally until cool. Remove the bowl from the ice bath, stir in the strawberry mixture, and cover with plastic wrap. Refrigerate until very cold, at least 4 hours or up to 1 day.
Pour the cold custard into an ice cream maker and churn according to the manufacturer’s instructions. Spoon the ice cream into a freezer-safe container and place parchment paper or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.