Ahh, nostalgia! Remember being a kid, riding your bike around on a sunny afternoon, and stopping only for a sip of refreshing lemonade? This bright and fruity strawberry lemonade ice cream is the creamy dessert version of that moment - it's summery, refreshing, luscious, and creamy!
Add the diced strawberries, lemon zest, and lemon juice to a blender or food processor and puree until they are completely smooth. Set aside.
1 cup diced strawberries, 1 lemon lemon
In a medium-sized, heatproof bowl, whisk together the egg yolks and granulated sugar.
4 large egg yolks, ¾ cup granulated sugar
Add the milk and salt to a medium-sized saucepan set over medium heat. When the milk is just beginning to steam, remove it from the heat and pour it into the egg mixture while whisking constantly.
1 ½ cups whole milk, ½ teaspoon salt
Set the pot over medium heat and cook, stirring constantly, until the custard is thick enough to coat the back of a spoon.
Strain the custard through a fine-mesh sieve into a large bowl and whisk in the strawberry puree, heavy cream, and lemonade drink mix. Place a piece of parchment paper so that it is touching the surface of the ice cream base (this will help prevent it from forming a skin) and place it in the fridge to chill until very cold– at least 4 hours.
1 ½ cups heavy cream, 1 packet powdered lemonade drink mix
Churn the ice cream according to the manufacturer's directions, until it is a soft-serve consistency - usually 16-20 minutes
Stir in the minced strawberries and transfer the ice cream to a loaf pan. Press a piece of parchment paper onto the ice cream and store in the freezer until completely set– at least 6 hours. Then scoop and enjoy.
½ cup minced strawberries
Notes
Make sure to chill your ice cream maker bowl according to the manufacturer’s instructions - usually for at least 24 hours.The minced strawberries you stir in at the end will become icy when frozen. If you don't think you'll enjoy this, you can omit them. Another option is to roast 2 cups of chopped strawberries at 350 degrees Fahrenheit for 20 minutes and use those instead. Roasting strawberries prevents them from becoming icy when frozen - it's the same trick we use in our vegan strawberry ice cream recipe. Storage: Store any extra ice cream in an airtight container in the freezer for up to one month.