Fresh Buttermilk Strawberry Ice Cream

De-stem and halve the strawberries, then place in a freezer bag with lemon juice. Crush strawberries by pressing down on the outside of the freezer bag with your hands. Add the crushed strawberries and sugar into a small sauce pan and cook over medium heat for 5–7 minutes until it cooks down and reaches a jam-like consistency. Set aside to cool to room temperature, and then place in refrigerator for 2 hours, up to overnight.

Pour buttermilk into a metal bowl and place in an ice bath. In a separate bowl, beat egg yolks.

In a medium saucepan, add cream, corn syrup and pinch of salt and heat until it just starts to boil. Slowly add cream mixture to egg yolks while whisking briskly to prevent eggs from cooking. Once half the mixture is combined with the eggs, pour the egg/cream mixture back into the pan and cook until it thickens enough to coat the back of a spoon.

Strain the cream/egg mixture into the buttermilk. Add the vanilla extract and stir. Allow to cool to room temperature, then place in the refrigerator for 2 hours, up to overnight (this is your custard base).

Once the custard base is cooled, freeze in your ice cream maker according to the manufacturer’s instructions. You can either add the strawberry jam 1 minute before removing from the ice cream maker, or you can also fold it in at the end before you place it into a container.

Freeze overnight.