Ingredients
Equipment
Method
Macerate strawberries
- Toss the sliced fresh strawberries with 1/4 cup sugar and lemon juice, then let them sit for 30 minutes at room temperature to macerate and release juices with visible syrupy bits forming around the berries.
- Mash or blend the macerated strawberries to a chunky puree, then refrigerate until needed so the fruit stays cold and thick.
Make custard base
- Whisk the egg yolks with the remaining 1/2 cup sugar until pale and thick, about 2–3 minutes, looking lighter and slightly ribboning.
- Heat the heavy cream and whole milk in a saucepan over medium heat until steaming, then slowly whisk the hot dairy into the egg yolks to temper without scrambling.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon and reaches 170–175F, about 5–8 minutes with a clear visual thickening.
- Strain the custard to remove any solids, then stir in vanilla and salt, cooling it until smooth and creamy-looking.
- Refrigerate the custard until completely cool, at least 2 hours, so it chills through before churning.
Churn and freeze
- Churn the custard in an ice cream maker according to the manufacturer’s instructions, adding the strawberry puree in the last 5 minutes so fruit pieces are distributed throughout.
- Transfer the churned ice cream to a container and freeze at least 2 hours until firm, so scoops hold their shape with a dense, scoopable texture.
Notes
Pro tip: Cook the custard slowly and stop at 170–175F—too hot can make it grainy. Refrigerate leftover ice cream up to 3 days; freeze up to 2 months (best texture within 1 month). For a lighter swap, use half-and-half for part of the heavy cream, but expect a softer texture and slightly less richness.