Makes about5 cups
- Active time:40 min
- Start to finish:4 hr
Don’t let the unexciting name of the recipe fool you—this ice cream is unusually good.
June 2001
-
1 3/4
cups
heavy cream
-
3
(3- by 1-inch) strips fresh lemon zest
-
1/8
teaspoon
salt
-
2
large eggs
-
3/4
cup
sugar
-
1
lb
strawberries (3 cups), trimmed and quartered
-
1
tablespoon
fresh lemon juice
-
Combine cream, zest, and salt in a heavy saucepan and bring just to a boil. Remove from heat and discard zest.
-
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).
-
Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, at least until cold, about 2 hours, and up to 1 day.
-
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.
-
Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
Cooks’ notes: - 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.
