Ingredients Fruits Strawberry Frozen Strawberry Custard with Lemon Curd Swirl 4.0 (1) 1 Review "Nothing to me is as superb as homemade strawberry ice cream," says Andrew Zimmern. "Years ago, I swirled in some homemade leftover lemon curd that my wife makes in June for family birthday cakes, and a new treat was born in our house. This one takes a little work and a little forethought, but it is so, so, so worth it." To make this custard really special, Zimmern suggests using fresh cream, fresh butter and fresh strawberries. Slideshow: More Strawberry Recipes By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Published on July 6, 2015 Print Rate It Share Share Tweet Pin Email "Nothing to me is as superb as homemade strawberry ice cream," says Andrew Zimmern, and we totally agree. "This one takes a little work and a little forethought, but it is so, so, so worth it," he says. To make this custard really special, Zimmern suggests using fresh cream, fresh butter and fresh strawberries. Photo: © Madeleine Hill Active Time: 1 hrs 20 mins Total Time: 4 hrs 30 mins Yield: 2 quarts Ingredients 1 1/2 pounds strawberries, hulled 1 tablespoon fresh lemon juice 1 cup sugar 2 cups heavy cream 1 cup whole milk 4 large eggs 2 teaspoons pure vanilla extract Pinch of salt 1 cup Lemon Curd Directions Working in batches, pulse the strawberries in a food processor until finely chopped but not pureed. Scrape the strawberries into a large bowl and stir in the lemon juice and 1/4 cup of the sugar. Let stand at room temperature for 1 hour. Meanwhile, in a large saucepan, combine the heavy cream and milk and bring just to a simmer. In a large bowl, using a handheld mixer, beat the eggs at medium speed until frothy. Add the vanilla, salt and the remaining 3/4 cup of sugar. Beat at high speed until thick and pale, about 5 minutes. With the machine on, very gradually whisk in 1 cup of the hot cream mixture, then whisk in the rest. Scrape the mixture back into the saucepan and cook over moderately low heat, stirring constantly with a rubber spatula, until thickened, about 15 minutes. (The custard should be thick enough to coat the back of the spatula.) Strain the custard through a fine mesh sieve into a large stainless-steel bowl set in an ice water bath. Let stand, stirring occasionally, until well chilled, about 20 minutes. Stir in the strawberries with their juices, then refrigerate until cold, about 1 hour. In two batches, freeze the custard in an ice cream maker according to the manufacturer's instructions; when the custard is thick but not firm, scrape it into a medium bowl and using a rubber spatula, gently fold in 1/2 cup of the lemon curd per batch. Freeze the strawberry custard in airtight containers until firm, about 2 hours. Make Ahead The custard can be frozen for up to 1 week. Rate it Print