Ingredients

• 1 quart strawberries , hulled and sliced
• 1 cup white sugar , divided
• 1 tablespoon lemon juice
• 2 cups heavy whipping cream , divided
• 1 cup whole milk
• 6 eggs yolks
• 1 teaspoon vanilla extract
• 1 pinch salt
• 8 ounces dark chocolate chips
• ice cubes

Instructions

1. 1 Combine strawberries, 1/4 cup sugar, and lemon juice in the bowl of a food processor; pulse until strawberries are coarsely chopped. Transfer to a bowl; refrigerate until chilled, about 1 hour.
2. 2 Heat 1 cup heavy cream, milk, and remaining 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved, about 5 minutes. Remove from heat, cover, and cool for 30 minutes.
3. 3 Whisk egg yolks together in a bowl; slowly whisk warm cream mixture into yolks, whisking constantly. Transfer egg yolk mixture back into the saucepan.
4. 4 Heat egg yolk mixture over medium heat, constantly stirring and scraping the bottom of the saucepan, until custard thickens and coats the back of a spatula, about 5 minutes.
5. 5 Pour remaining 1 cup heavy cream into a large bowl; set a strainer over the bowl. Slowly pour custard through the strainer into heavy cream; stir. Add vanilla extract and salt; stir in chilled strawberry mixture and chocolate chips.
6. 6 Place ice cubes into a large bowl and add water; stir. Place bowl of strawberry custard into the ice bath; cool to room temperature, stirring occasionally, about 10 minutes. Remove bowl from ice bath; cover with plastic wrap. Refrigerate until well chilled, 8 hours to overnight.
7. 7 Pour chilled custard into an ice cream maker and freeze according to manufacturer's instructions until it reaches "soft-serve" consistency. Transfer to an airtight container, cover surface with plastic wrap, and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition per serving