Don't let the unexciting name of the recipe fool you—this ice cream is unusually good.
Active time: 40 min Start to finish: 4 hr
• To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. • Ice cream keeps 1 week.
Recipe information
Yield
Makes about 5 cups
Ingredients
Preparation
Step 1
Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.
Step 2
Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
Step 3
Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, overed, at least until cold, about 2 hours, and up to 1 day.
Step 4
While custard is chilling, purée strawberries with remaining 1/4 cup sugar and lemon juice in a blender until smooth, then force through fine sieve (to remove seeds) into chilled custard. Stir purée into custard.
Step 5
Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
