Favorite Strawberry Ice Cream

1 3/4 cups heavy cream
3  strips fresh lemon zest
pinch salt
2 large eggs
3/4 cup sugar (scant)
1 lb strawberries, cleaned (3 cups)

Combine cream, zest, and salt in a heavy saucepan and scald. Remove from heat and discard zest.

Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened –do not allow mixture to boil.

Chill custard, covered, at least until cold, about 2 hours, and up to 1 day.

While custard is chilling, purée strawberries with remaining 1/4 cup sugar in a food processor. Stir mixture into custard.

Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

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