Strawberry Ice Cream

Ingredients

• 1 pint fresh strawberries
• freshly squeezed juice of half of a lemon
• 3/4 cup granulated sugar, divided
• 4 egg yolks
• 1 cup whole milk
• 1 cup heavy whipping cream
• pinch of salt

Instructions

1. Remove stems and roughly chop the strawberries. Combine the strawberries, lemon juice and 1/4 cup of sugar in a small saucepan. Bring to a simmer over medium low heat and continue to cook until the strawberries are soft.
2. Mash the strawberries with a potato masher or puree with an immersion blender if you prefer not to have chunks of strawberry in your ice cream. Remove from heat and chill in a sealed container in the fridge.
3. Add 4 egg yolks and 1/2 cup of sugar to a medium saucepan. Whisk until it is well combined and turns a light yellow color.
4. In another small saucepan, heat 1 cup of milk over medium-low heat until it just starts to simmer.
5. Slowly add the warm milk to the pan with the egg and sugar mixture, stirring constantly.
6. Return the mixture to medium-low heat until it reaches 165º F. Immediately remove the pan from the heat.
7. Pour the custard base into an airtight container (with a layer of plastic wrap on the surface to prevent a skin forming on top) and refrigerate it for at least 4 hours.
8. After the custard has chilled, stir in 1 cup of heavy cream, the strawberry mixture and a pinch of salt. Pour it into your ice cream maker and churn according to your ice cream machine’s instructions.