Low Sodium Classic Strawberry Ice Cream

Total time5 hr 45 min

Prep time25 min

Cook time20 min

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Ingredients

6 servings

For the strawberries

1 lb fresh strawberries, hulled and quartered
GPC Strawberries Clear Springs Strawberries Naturipe Farmed Fresh Strawberries Oppy's Ocean Spray Strawberries Dole Strawberries
See all
¼ cup granulated sugar
1 tsp fresh lemon juice

For the custard

1 cup whole milk
2 cups heavy cream
¾ cup granulated sugar
5 large egg yolks
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp pure vanilla extract

Instructions

1
Combine the quartered strawberries, 1/4 cup sugar, and lemon juice in a medium bowl. Stir to coat, then let the berries macerate at room temperature for 30 minutes, until they release their juices and the sugar dissolves.
2
Mash the macerated strawberries with a fork until you have a rough, chunky purée with some small pieces remaining. Set aside.

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