Summer Strawberry Custard Ice Cream

INGREDIENTS

• 2 cups heavy cream

• 2/3 cup sugar

• 1/4 tsp kosher salt

• 1/2 tsp vanilla exctract, vanilla powder is also nice and rich!

• 6 lrg egg yolks, room temperature and whisked vigorously

• 1 lb fresh strawberries

• 3 TBS sugar, turbinado is nice

• 1/2 tsp lemon juice, freshly squeezed

• 1/8 tsp kosher salt

PREPARATION

• In a medium pot on medium low heat, simmer heavy cream with sugar and kosher salt until the mixture is smooth and dissolved.

• Temper the yolks by adding 1/3 of the hot cream mixture to the bowl of whisked eggs in gradual droplets so as not to scramble the eggs, constantly stirring.

• Over medium low heat, return the cream mixture to the heat and slowly add the tempered eggs to the pot, whisking constantly.

• Gently cook to 170*, stirring constantly.

• Remove from heat and pour through a fine mesh strainer to collect any bits of egg that did not incorporate into a heat safe sealable container.

• In a food processor, puree fresh strawberries, with sugar, lemon juice and pinch of salt. Taste and adjust seasoning with lemon juice and sugar.

• Fold into custard mixture and refrigerate 4 hours or overnight.

• When the custard mixture is completely chilled, it is ready for your ice cream maker. Prepare according to your machine's specifications.