Ice Cream Recipe

Macerate and Puree

Place the quartered strawberries in a bowl and sprinkle with 2 tablespoons granulated sugar and 1 teaspoon lemon juice. Toss, cover, and let sit at room temperature for 20–30 minutes until juices release. Reserve about 1/2 cup of the maceration juices. For a smooth swirl or base flavor, pulse the strawberries in a blender or food processor to a coarse puree (leave some small chunks if you prefer texture). Chill the puree while you make the custard.

Warm Milk and Cream

Combine 1 cup whole milk and 2 cups heavy cream in a medium saucepan. Add 3 tablespoons granulated sugar and 1 teaspoon fine sea salt. Warm over medium heat until the mixture just begins to steam and small bubbles form at the edge (about 170–175°F / 77–80°C), stirring to dissolve sugar. Do not boil.

Temper Egg Yolks

In a separate bowl, whisk the 4 egg yolks until smooth. Slowly ladle about 1/2 cup of the warm milk mixture into the yolks while whisking constantly to temper. Repeat with another 1/2 cup until the yolks are warmed and pourable.

Cook Custard

Pour the tempered yolk mixture back into the saucepan with the remaining warm milk and cream. Cook over low-medium heat, stirring constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the custard thickens and coats the back of the spoon (170–180°F / 77–82°C). This takes about 5–8 minutes. Do not let it boil or scramble.

Strain and Chill

Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 2 teaspoons pure vanilla extract. To cool quickly, set the bowl in an ice bath and stir occasionally until the mixture is cool to the touch. Alternatively, cover and chill in the refrigerator until thoroughly cold (at least 3–4 hours or overnight).

Churn Base

When the custard is fully chilled, pour it into a ready ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes).

Fold in Seasonal Puree

If you want a fully homogenous fruit-flavored ice cream, whisk the chilled strawberry puree into the churned base before transferring to the freezer. For a swirl, spoon half the churned ice cream into a loaf pan, drizzle half the puree and some reserved juices, then add remaining ice cream and the rest of the puree, using a spatula to create gentle swirls. If you kept fruit chunks, fold them in at this stage.

Add Optional Mix-Ins

Fold in 1/2 cup toasted nuts or cookie crumbs if using, distributing evenly but lightly to preserve texture.

Press a piece of plastic wrap directly onto the surface of the ice cream to minimize ice crystals. Cover and freeze for at least 4 hours, preferably overnight, until firm. Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Serve with extra fresh fruit or toppings if desired.