Ingredients

The following ingredients have 4 Servings
  • 4 cups strawberries (hulled and sliced)
  • 2/3 cup sugar (divided (see note))
  • 1 Tbsp lemon juice
  • 1 cup whole milk
  • ¼ tsp salt
  • 5 large egg yolks
  • 2 cups heavy cream
  • ½ Tbsp vanilla extract

Instruction

  • Using a food processor or mini-chopper, add the strawberries, 1/3 cup of sugar and lemon juice. Process until strawberries are mostly chopped, but a few larger pieces remain. Set mixture aside.
  • Using a medium saucepan, heat the milk until it just begins to simmer. (Tip: Do not let milk boil.)
  • Meanwhile, whisk together the remaining 1/3 cup of sugar, salt and egg yolks in a medium bowl. Gradually pour half of the hot milk into the egg yolk mixture, whisking vigorously the entire time.
  • Transfer the egg yolk mixture into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (5-6 minutes).
  • Remove mixture from the heat and stir in the heavy cream and vanilla extract. Pour the mixture through a fine-mesh strainer into a clean container. Stir the strawberry mixture into the bowl until well combined.
  • Cover bowl with plastic wrap, pressing the plastic directly to the surface of the mixture. Refrigerate overnight.
  • Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s directions. (If you prefer a harder ice cream, just freeze the ice cream for several hours before serving.)