Sunday, Jan. 17, and Monday, Jan. 18, marked the two coldest days of the year thus far, with the temperature getting as low as 3 degrees. So, naturally, I made some ice cream. And, naturally, I threw some strawberries in because I needed yet another reminder that it’s not summer right now.

If any of you are like me, you love to eat ice cream whenever you’re under house arrest because you’re sick. This ice cream is perfect for that. It’s extremely smooth and creamy, and the strawberries in it make you feel just a little less guilty about the fact that you’re eating so much sugar.

Strawberry Ice Cream

Start to finish: 24 hours

Servings: 4-8

Here’s what you need:

3 cups strawberries
1cup granulated sugar, divided
1 tablespoon lemon juice
2 cups heavy cream, divided
1C cup whole milk
Pinch salt
1/2 teaspoon vanilla extract
5 egg yolks

Here’s the fun part:

Prepare the strawberries by removing the stems and chopping the berries into 1/2-inch size pieces.

Add strawberries to a large bowl with 1/4 cup granulated sugar and lemon juice, toss to combine. Cover and chill 4-6 hours or overnight.
In a bowl with a mesh strainer on top, add 1 cup heavy cream and vanilla. Set aside.
In a saucepan over medium heat, combine the remaining 3/4 cup granulated sugar with whole milk, 1 cup heavy cream and salt. Stir to dissolve sugar. When the mixture begins to steam, pour 1 cup hot liquid into the egg yolks while whisking. Pour the egg mixture into the saucepan.

Stir occasionally, cooking over medium heat until the mixture coats the back of a wooden spoon or spatula.

Pour the mixture through a mesh strainer into the remaining heavy cream. Cool over a water bath and chill overnight.
Prior to churning, combine the strawberry liquid and custard base, reserving the strawberry pieces.

Churn according to manufacturer’s directions, adding strawberries in during the last 10 minutes of churning.

Transfer mixture to a freezer-safe container. Freeze until solid.

If you don’t have a ice cream churner, combine and transfer the strawberries, strawberry liquid and custard base to a freezer-safe container and freeze until the ice cream reaches your desired consistency, mixing thoroughly every half hour or so.

Here are some tips:

• Allow ice cream to sit for 5-10 minutes at room temperature prior to serving
• Heat a metal ice cream scoop if necessary for easier scooping
• Make another half batch of the strawberries to top off the ice cream with.

It takes time, yes, and it takes effort. But oh goodness, is the outcome so worth it. Until next time, fellow foodies.