Homemade Fresh Strawberry Ice Cream

Step 1: Whisk the egg yolks in a small bowl and set them aside for a moment.

Step 2: Place the half-and-half and 1/4 cup sugar in a medium heavy-bottomed pot over medium heat, stirring occasionally, until the mixture is hot and the sugar has dissolved, 5 to 8 minutes, be careful NOT to let it boil.

Step 3: Whisk a little of the hot half-and-half mixture into the egg yolks to warm them, then whisk the egg yolk mixture into the pot (which is still over medium heat) and continue to warm it, stirring constantly and scraping the bottom of the pot with a wooden spoon or heatproof spatula, until the mixture thickens and leaves a coating on the back of the spoon, careful not to let the mixture boil. Remove the pot from the heat.

Step 4: Place a small holed strainer over a large heatproof bowl and pour the mixture through the holes, Discard the solids. Stir the heavy cream into the mixture. Cover and refrigerate for at least 30 minutes.

Step 5: Place the strawberries in a large bowl and mash them slightly with a potato masher or the back of a fork until a coarse puree forms. Add the remaining 1/4 cup sugar, toss gently, and let the strawberries sit, stirring occasionally, until the sugar has dissolved and the strawberries have given up their juices, 10 to 15 minutes.

Step 6: Stir the strawberries and their juice into the custard mixture along with the vanilla, salt, and kirsch, if using. Cover and refrigerate for at least 30 minutes and preferably until chilled throughout, which will take much longer. (You can refrigerate the custard for up to 2 days.)

Step 7: Freeze according to your ice cream maker’s instructions.

Step 8: Consume immediately or if you can withstand temptation, transfer it to a resealable container and freeze a little longer to give it that sturdy, old-fashioned ice cream stiffness. You may wish to let it soften a few minutes at room temperature prior to scooping to allow the chunks of berries to thaw slightly.