Ingredients
Equipment
Method
- Macerate the Strawberries
- In a medium bowl, combine the chopped strawberries, 1/4 cup (50 g) sugar, and lemon juice. Lightly mash about half of the berries with a potato masher or fork, leaving the rest in small pieces. Cover and refrigerate for at least 1 hour, until juicy.
- Make the Custard
- Pour 1 cup (240 ml) of the cold heavy cream into a large bowl and set a fine-mesh strainer over it. Set the bowl in an ice bath (a larger bowl filled with ice and water).
- In a medium heavy-bottomed saucepan, combine the milk, the remaining 1 cup (240 ml) cream, 2/3 cup (135 g) sugar, and salt. Heat over medium heat, whisking often, until steaming and the sugar has dissolved, about 5 minutes. Do not let it boil.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the hot milk mixture into the yolks, whisking constantly, to temper them. Pour the tempered yolks back into the saucepan while whisking.
- Cook over medium-low heat, stirring constantly with a spatula and scraping the bottom, for 5 to 7 minutes, until the custard coats the back of a spoon and reaches 170°F (77°C). Do not let it boil or the eggs will scramble.
- Immediately pour the custard through the strainer into the cold cream. Stir in the vanilla and stir over the ice bath for a few minutes to cool it down.
- Chill, Churn, and Freeze
- Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours, or overnight, until completely cold.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions, about 20 to 25 minutes, until thick like soft-serve. In the last minute of churning, add the macerated strawberries with their juices and mix until just combined.
- Transfer the ice cream to a freezer-safe container, press parchment paper onto the surface, and cover with a lid. Freeze for at least 3 hours, until firm and scoopable. Let it sit at room temperature for 5 minutes before serving.
Notes
Best strawberries: Use ripe, in-season, fragrant strawberries for the best flavor and color. Frozen strawberries can be used if thawed and drained well.
Maceration: Soaking the berries in sugar draws out their juices and keeps the pieces soft instead of icy and hard when frozen.
Smooth version: For a smoother ice cream, purée the macerated strawberries in a blender before adding them to the churned base.
Chill completely: A fully cold base churns faster and gives a creamier texture. Overnight chilling is best.
No ice cream maker: Pour the chilled base into a shallow container, fold in the strawberries, and freeze, whisking vigorously every 45 minutes for about 3 hours. The texture will be slightly less smooth.
Storage: Store in an airtight container with parchment pressed onto the surface for up to 2 weeks. The strawberry pieces are best in the first week.
Scooping: Dip your scoop in warm water for clean, smooth scoops. Nutrition (per serving) Calories 330 kcal Carbohydrates 28 g Protein 5 g Fat 23 g Saturated fat 13 Cholesterol 175 mg Sodium 45 mg Potassium 170 mg Fiber 1 g Sugar 26 g
Maceration: Soaking the berries in sugar draws out their juices and keeps the pieces soft instead of icy and hard when frozen.
Smooth version: For a smoother ice cream, purée the macerated strawberries in a blender before adding them to the churned base.
Chill completely: A fully cold base churns faster and gives a creamier texture. Overnight chilling is best.
No ice cream maker: Pour the chilled base into a shallow container, fold in the strawberries, and freeze, whisking vigorously every 45 minutes for about 3 hours. The texture will be slightly less smooth.
Storage: Store in an airtight container with parchment pressed onto the surface for up to 2 weeks. The strawberry pieces are best in the first week.
Scooping: Dip your scoop in warm water for clean, smooth scoops. Nutrition (per serving) Calories 330 kcal Carbohydrates 28 g Protein 5 g Fat 23 g Saturated fat 13 Cholesterol 175 mg Sodium 45 mg Potassium 170 mg Fiber 1 g Sugar 26 g