Strawberry Lemon Ice Cream
adapted from Epicurious
1 3/4 cups heavy cream
3 (3- by 1-inch) strips fresh lemon zest
1/8 teaspoon salt
2 large eggs
1/2 cup sugar
1 lb strawberries (3 cups), trimmed and quartered
1 tsp grated fresh lemon zest
1 tablespoon fresh lemon juice
1/4 cup sugar
Combine cream, zest strips, and salt in a heavy saucepan and bring just to a light simmer. 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 the saucepan and cook over moderately low heat, whisking constantly, until slightly thickened and a candy thermometer registers 170°F (do not let boil or you will have creamy scrambled eggs!).
Immediately pour custard through a fine sieve into a metal bowl, scraping along the inside of the sieve to strain all the liquid. Discard any solids that remain. Cool to room temperature, stirring occasionally. Chill, covered, at least until cold, about 2 hours, and up to 1 day. (I did this step the day before)
While custard is chilling, chop the strawberries and sprinkle the remaining 1/4 cup sugar over in a bowl, stirring occasionally so the strawberries release some juice. When you're ready to make the ice cream and the cream mixture has fully chilled, purée strawberries with sugar syrup with grated lemon zest and fresh lemon juice in a blender until smooth. Stir purée into custard.
Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden, about 3-4 hours.
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