I hope you enjoy it. Normally I am not a huge lemon fan in my ice cream, however, the lemon really made the strawberry taste pop. The buttermilk added an amazing richness! So as summer begins to wind down, grab your ice cream maker and whip up this delightful treat.
- 1 1/4 cup (3 dl) heavy cream
- 1/3 tsp lemon zest (if you prefer a more lemony flavor, add 3/4 tsp)
- 1/2 cup (100g) granulated sugar
- 1/8 tsp salt
- 4 egg yolks (we used fresh eggs from the hens out back)
- 1 1/4 cup (3 dl) buttermilk (if you do not have access to buttermilk, you can add 1/2T and 1 tsp of fresh lemon juice to whole milk)
- 2 cups (400g) fresh strawberries, diced
- 1/4 cup (50g) granulated sugar
- 2 Tbs fresh lemon juice
Meanwhile, in a large saucepan add the cream, lemon zest, sugar, and salt and bring to a low simmer so that all the sugar is melted. Reduce to a low temperature and cover the saucepan with a lid. Cook the mixture for roughly 15-20 minutes, stirring occasionally.
Remove the mixture from the heat, and in a small bowl add the egg yolks. Slowly whisk in 1/4 cup of the cream mixture to temper the eggs (the last thing you want is cooked egg yolk ice cream). Once the eggs are brought to temperature, slowly whisk the egg mixture back into the pan, and place back on medium heat. You will want to cook the mixture until it starts to thicken slightly, or coats the spoon. This process should take about 10 minutes. Make sure to stir occasionally.
Once the mixture has slightly thickened, remove from heat and add the buttermilk. After you have mixed in the buttermilk, place a strainer over a bowl and pour the mixture through. This will remove any lumps that may have occurred, or any cooked egg. In the bowl, add 1/2 cup of the strawberry puree. Mix well and then cover bowl.
Chill overnight, and then follow your ice cream machine directions on making the finished product. We added diced fresh strawberries (3/4 cup) right before the ice cream was finished to give it some texture.