Sweet, ripe strawberries get mashed into a jammy, sun-colored purée after a quick macerating rest with sugar and lemon juice, giving this ice cream its deep fruity punch in every bite. That purée gets folded into a rich, slow-cooked custard base built from egg yolks and a touch of vanilla, churned low and slow until it turns velvety and scoopable. A pinch of salt rounds out the sweetness, and a handful of fresh sliced berries on top adds a juicy, bright finish. The whole batch freezes into a dense, creamy scoop with real strawberry flecks throughout rather than a one-note sweetness. It's a great make-ahead treat for a gluten free freezer, no special equipment beyond an ice cream maker required. Serve it straight from the container or dressed up in a bowl with extra berries piled on top.
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Combine the quartered strawberries, 3 tbsp granulated sugar, and lemon juice in a medium bowl. Toss to coat and let sit at room temperature for 30 minutes, until the berries have released their juices and softened slightly.
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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