Red Meat Allergy Friendly Classic Strawberry Ice Cream
Total time5 hr 45 min
Prep time25 min
Cook time20 min
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Learn more →Ingredients
6 servings
For the strawberries
- 1 lb fresh strawberries, hulled and quartered
- 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
- 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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