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Combine cream, milk, and salt in a large saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer.
While the milk is heating, lightly whisk eggs and 1/2 cup sugar in a separate medium bowl. Once milk is at point of simmer, slowly pour about half of it into the bowl with the egg yolks, whisking all the time. Then pour the egg/milk mixture back into the saucepan with the rest of the milk.
Cook over medium-low heat, until the mixture slightly thickens (and coats back of spoon), stirring the whole time (it should be about 170 degrees if you're using a thermometer). Remove from heat.
Pour mixture through a strainer into a large heat-proof bowl. Cover bowl with plastic wrap, making sure plastic wrap is touching the top of the cream mixture, and move to fridge for at least 4 hours.
In a separate bowl, mix together strawberries, chopped mint, ¼ cup sugar, and lemon juice.
Mash mixture together. I recommend using a potato masher, muddler, or large wooden spoon. Place in fridge to chill at least an hour.
When you're ready to make ice cream, mix together strawberry puree and cream mixture.
Process in ice cream maker according to manufacturer's instructions.
Transfer finished ice cream into quart-sized container and place in freezer for another 4+ hours to let it harden.