Chocolate Covered Strawberry Ice Cream
- 3 cups strawberries, hulled and sliced
- 1 1/4 cups sugar
- pinch of salt
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 1 teaspoon lemon juice
- 3 Tablespoons vodka
- 1 teaspoon vanilla extract
- 1 cup finely chopped bittersweet chocolate chips
- Toss the strawberries, salt and 1/2 cup of the sugar together in a medium saucepan. Let stand stirring occasionally until the berries have released their juices and the sugar has dissolved, 40-45 minutes.
- Meanwhile, position a strainer over a medium bowl. Heat the milk, cream 1/2 cup of sugar in a medium saucepan over medium heat, stirring occasionally, until milk is warm, about 5 minutes. While milk is warming, whisk the egg yolks and remaining 1/4 cup of sugar in a medium bowl until combined and pale yellow. Whisk about half of the warm milk into the yolks. Whisk the milk-yolk mixture into the warm milk in the saucepan. Set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon.
- Immediately strain the custard into the bowl. Add the finely chopped bittersweet chocolate chips and stir until chocolate had melted. Set bowl over an ice bath bowl and to cool custard. Cover with plastic wrap and cool the rest of the way in the refrigerator for at least 3 hours.
- While the custard is cooling, set the saucepan containing the berries over medium-high heat and bring the mixture to a simmer, stirring occasionally and until the berries have softened and broken down, about 3-4 minutes. Strain the berries, reserving the juices. Transfer the berries to a small bowl and add the lemon juice and vodka. Cover with plastic wrap and cool in the refrigerator, at least 3 hours. Cool the reserved berry juice and mix in with the custard. Cover and return custard to the refrigerator.
- Pour custard into the ice cream machine canister and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream. At this point, add in the strawberries and any accumulated juices, and continue to churn the ice cream until the berries are fully incorporated and slightly broken down, 1-2 minutes. Transfer ice cream to an air-tight container and freeze until firm, at least 2 hours.