8 egg yolks
1 cup sugar plus ¼ cup used to macerate the strawberries
¼ teaspoon coarse salt
2 cups lactose free milk
4 cups strawberries
2 cups cream
Clean, cap and slice the strawberries. Stir in ¼ cup sugar and let stand for at least 10 minutes.
In a medium saucepan off the heat whisk together the egg yolks, 1 cup sugar, and salt. Whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and pour through a fine mesh sieve.
Stir in the cream.
Using a potato masher, mash the strawberries and stir into the milk mixture.
Divide evenly into 4 Ninja Creami pints and freeze overnight.
When ready to serve, spin the frozen custard on the ice cream setting.
Yields 4 pints.
Adapted for the Ninja Creami from Martha Stewart’s Strawberry Ice Cream recipe.