Strawberry Chocolate Chip Ice Cream

Prepare the Strawberries: In a food processor, combine the strawberries, 1/4 cup of the sugar, and lemon juice. Pulse until coarsely chopped. Transfer to a bowl and refrigerate for at least 1 hour, or until thoroughly chilled. (Time: 1 hour +)

Infuse the Cream: In a saucepan, combine 1 cup of the heavy cream, milk, and the remaining 3/4 cup sugar. Heat over medium-low heat, stirring occasionally, until the sugar is completely dissolved and the mixture is warm, about 5 minutes. Remove from heat, cover, and let cool for 30 minutes to infuse flavors. (Time: 35 minutes)

Create the Custard Base: In a separate bowl, whisk the egg yolks until lightly beaten. Gradually whisk the warm cream mixture into the yolks, ensuring to whisk constantly to prevent curdling. Once combined, pour the mixture back into the saucepan.

Thicken the Custard: Heat the egg yolk mixture over medium heat, stirring constantly and scraping the bottom of the saucepan to prevent scorching. Continue cooking until the custard thickens and coats the back of a spoon or spatula, approximately 5-7 minutes. (Time: 5-7 minutes)

Strain and Cool: Pour the remaining 1 cup of heavy cream into a large bowl. Place a fine-mesh strainer over the bowl and slowly pour the warm custard through the strainer to remove any cooked egg bits, ensuring a silky-smooth texture. Stir in the vanilla extract and salt. Gently fold in the chilled strawberry mixture and chocolate chips.

Ice Bath: Fill a large bowl with ice cubes and water. Place the bowl of strawberry custard into the ice bath. Stir occasionally to help it cool evenly, about 10 minutes. (Time: 10 minutes)

Chill Thoroughly: Remove the bowl from the ice bath, cover tightly with plastic wrap (pressing directly onto the surface to prevent a skin from forming), and refrigerate for at least 8 hours or, ideally, overnight to allow the flavors to meld and the custard to fully chill. (Time: 8 hours +)

Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This typically takes 20-25 minutes. (Time: 20-25 minutes)

Harden and Ripen: Transfer the ice cream to an airtight container, cover the surface with plastic wrap, and seal. For the best flavor and texture, let the ice cream ripen in the freezer for at least 2 hours, or preferably overnight. (Time: 2 hours +)