Ingredients
500g strawberries
175g caster sugar (plus 2 tablespoons)
250ml full fat milk
750ml whipping cream
1 vanilla pod
10 large egg yolks
2 tablespoons lemon juice
Method
Hull and roughly chop the strawberries, put them into a bowl and sprinkle over the 2 tablespoons of caster sugar and leave them to steep and infuse with flavour.
Pour the milk and cream into a heavy-based saucepan, and add the vanilla pod, split down the middle lengthways. Bring the pan nearly to the boil and then take it off the heat and leave to infuse for 20 minutes.
In a large bowl whisk the egg yolks and the 175g sugar until thick and pale yellow. Take the vanilla pod out of the milk and cream and pour, whisking the while, the warm liquid over the yolks. Put the cleaned-out pan back on the heat with the cream, milk, egg and sugar mixture and stir the custard until it thickens, then take it off the heat and pour it into a bowl to cool. Place ice into a larger bowl with water. Place smaller bowl with custard over the freezing water and whisk until cold.
Puree the strawberries in a processor, and when the custard is cool fold in the lemon juice and strawberry puree. Place into fridge for 4 hours or over night.
Add to ice cream maker until consistency is similar to soft serve. Freeze for around 4 hours.