In this classic summer confection, ripe summer strawberries are stirred into a rich, eggy custard.
- Medium Pot
- Large Bowl
- Rubber Spatula
- Fine-Mesh Strainer
- Heat-Resistant Bowl
- Plastic Wrap
- Medium Bowl
- Fork or Potato Masher
- Ice Cream Maker
- Airtight Container
- 1½ cups whole milk
- 2 egg yolks
- ¾ cup plus ⅓ cup sugar, divided
- 1¼ cups heavy cream
- 1 pint strawberries, hulled and thinly sliced
- Juice of ½ lemon
- In a medium pot over medium heat, add the milk and bring to a simmer.
- Meanwhile, in a large bowl, whisk together the egg yolks and ¾ cup sugar. Quickly whisk in ¼ cup of the hot milk, then quickly and vigorously whisk the egg yolk-milk mixture back into the pot of remaining milk. Cook, stirring and scraping the bottom and sides of the pot constantly with a rubber spatula, until the mixture is thick enough to coat the back of a spoon, about 15 minutes. Remove from the heat and immediately whisk in the cream. In a fine-mesh strainer set over a heat-resistant bowl, strain the custard, then cover tightly with a lid or plastic wrap and refrigerate for at least 6 hours or overnight.
- In a medium bowl, add the strawberries, lemon juice, and remaining ⅓ cup sugar; toss to combine. Cover tightly with a lid or plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to freeze your ice cream, retrieve the custard and strawberries from the refrigerator. Using a fork or a potato masher, lightly mash the strawberries, then stir them and their juices into the custard. Pour into an ice cream maker and process according to the manufacturer’s instructions, then transfer the ice cream to an airtight container and freeze until set, at least 4 hours and up to 3 days.