Ingredients
Equipment
Method
Macerate strawberries
- Toss the sliced strawberries with 1/4 cup sugar and the lemon juice, then let them macerate for 30 minutes. Mash or blend to a chunky puree and refrigerate until needed.
Make custard base
- Whisk the egg yolks with the remaining 1/2 cup sugar until pale and thick. Keep whisking until the mixture looks lighter and slightly thicker, about the consistency of loose cream.
- Heat the heavy cream and whole milk in a saucepan over medium heat until steaming. Do not boil—look for steam rising from the surface.
- Slowly whisk the steaming dairy into the egg yolk mixture. Pour in gradually while whisking so the yolks don’t scramble.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens to coat the back of a spoon (170–175°F). Watch the custard stay on the spoon when you swipe a finger through it.
Chill custard
- Strain the custard into a clean container and stir in the vanilla and salt. Scrape the underside of the strainer until you’ve worked through all the custard.
- Cool completely at room temperature, then refrigerate at least 2 hours. Cover to prevent a skin from forming, and refrigerate until well chilled.
Churn and freeze
- Churn the custard in an ice cream maker according to the manufacturer’s instructions. Add the strawberry puree during the last 5 minutes of churning for visible fruit throughout every scoop.
- Transfer the churned ice cream to a container and freeze at least 2 hours until firm. Freeze until scoopable and set, showing a creamy texture with strawberry pieces.
Notes
Pro tip: Cook the custard only until it coats the back of a spoon at 170–175°F—if it goes hotter it can turn grainy. Refrigerate the finished ice cream in a covered container for up to 3 days; freeze for up to 2 months (best texture if stored cold and sealed). For a dairy-light option, use half-and-half instead of the 2 cups heavy cream and 1 cup milk, but the texture will be softer and less rich.