Ingredients
1 3/4 cups heavy cream
pinch salt
2 large eggs
3/4 cup sugar, divided
1 lb strawberries, hulled and quartered
1 tablespoon fresh lemon juice
Preparation
In a bowl, combine strawberries, 1/4 cup sugar, and lemon juice. Allow to sit for one hour.
Meanwhile, combine cream, 1/2 cup sugar, and salt in a heavy saucepan. Heat until sugar is dissolved.
In a medium sized bowl, whisk eggs, then slowly add hot cream while whisking. Pour back into saucepan and cook over medium-low heat, stirring constantly, until slightly thickened.
Immediately strain the mixture through a fine sieve. Chill over an ice bath.
With a potato masher, squish the softened strawberries until pieces are broken up and bite size. Strain out half the strawberry chunks (but not their juices) into a separate bowl. Puree the remaining strawberry pieces and the juices; pour through a sieve into the chilling custard. Force the puree through, only discarding the seeds.
Freeze according to the manufacturer’s instructions. In the last few minutes, add the remaining strawberry chunks.
