Fresh Strawberry Ice Cream

1. 1

   Combine cream, zest, and salt in a heavy saucepan and bring just to a boil.

2. 2

   Remove from heat and discard zest.

3. 3

   Whisk eggs with 1/2 cup sugar in a bowl, then add hot cream in a slow stream, whisking.

4. 4

   Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170F (do not let boil).

5. 5

   Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally.

6. 6

   Chill, overed, at least until cold, about 2 hours, and up to 1 day.

7. 7

   While custard is chilling, puree 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.

8. 8

   Stir puree into custard.

9. 9

   Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

* Per serving · 4 servings · Values may vary.

No additional tips available.