Strawberry Lemonade Ice Cream

Updated at: Mon, 04 Sep 2023 17:42:20 GMT

Step 1

In a heavy-bottomed saucepan, combine the sugar, milk, 119g of heavy cream, a pinch of salt, and zest from the two lemons,. Warm over medium heat, whisking occasionally to dissolve the sugar. Bring to s simmer, then remove from heat, cover, and allow the lemon zest to steep for one hour.

Step 2

Prepare a metal bowl in an ice bath. Pour 357g of heavy cream into the bowl.

Step 3

In a small bowl, whisk the egg yolks.

Step 4

Re-warm the cream mixture until it begins to steam, then remove from heat and temper the eggs by drizzling in a few ladles of the warm mixture into the egg yolks, whisking constantly. Slowly add the egg mixture back into the warm cream mixture, again whisking constantly.

Step 5

Warm the mixture once again over medium heat, stirring constantly with a wooden spoon. When the mixture reaches 170 degrees F, immediately pour it into the bowl set on ice and stir to combine with the chilled cream. Allow the mixture to cool, and then continue chilling in the fridge for several hours or overnight.

Step 6

Slice the strawberries about 1/8” thick. In a medium saucepan, combine half the strawberries, the sugar, and the lemon juice. Heat to a simmer and continue cooking until the strawberries break down and the sauce has thickened.

Step 7

Remove from heat and stir in the remaining strawberries. Chill.

Step 8

Freeze the ice cream in an ice cream machine, then transfer to an airtight container. Place a layer of ice cream in the container, then a layer of the strawberry sauce, and repeat. The original recipe had only three total layers, and the number of layers depends somewhat on the type of container. Freeze for several hours before serving.

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