Many strawberry ice creams rely on cooked berries, which completely changes the taste of the finished product. In this recipe, we use fresh berries that are roughly chopped, rather than cooked to a thick purée. Left to macerate with a bit of sugar and lemon for a few hours, they soften and release their lovely juices. The result is a fresh-tasting ice cream, not too sweet; rich and creamy, studded with pieces of fruit.
Place the strawberries, half of the sugar, and the lemon juice in a food processor and pulse until the berries are roughly chopped. Set aside at room temperature and let them macerate for 2 hours.
Prepare a bowl of ice and water, and set aside.
Place the cream and half & half in a glass or metal bowl set over a saucepan of simmering water (be sure that the bottom of the bowl doesn’t touch the water). Bring the cream to the start of a simmer over medium-high heat.
In another bowl, whisk the yolks with the remaining sugar. Very gradually, add the warm cream to the egg yolks, whisking constantly, then return the custard to the saucepan. Cook over simmering water, stirring constantly, until the custard thickens enough to coat the back of a spoon and the mixture is hot to the touch, 5 to 7 minutes. Immediately place the bowl with the custard into the prepared water bath — keep stirring frequently until the custard cools to room temperature.
Add the strawberries and juices to the custard, cover the bowl, and refrigerate until the mixture is completely chilled.
Freeze in an ice cream maker according to manufacturer’s instructions. Transfer the ice cream to a container and press a piece of parchment paper or plastic wrap against the surface of the ice cream. Cover with a lid and freeze until firm, about 2 hours.