Fresh strawberries get mashed into a jammy, sweet-tart purée after a quick macerate with sugar and lemon juice, so every scoop is streaked with real fruit rather than just fruit flavoring. The custard base is built the classic way — egg yolks tempered into warm cream and milk, then cooked low and slow until it's thick enough to coat a spoon — which is what gives this ice cream its dense, silky texture instead of an icy one. A hit of vanilla rounds out the base before it chills overnight and gets churned to soft-serve consistency. Folding the strawberry purée in during the last few minutes of churning keeps those pockets of fruit distinct instead of muddying the whole batch pink. It's a genuinely from-scratch, small-batch treat, and it's a solid pick for a gluten free freezer.
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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.
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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