Creamy Homemade Strawberry Ice Cream

Toss the strawberries with 1/3 cup of sugar, the lemon juice, and the pinch of salt, then spread them on the lined sheet and roast for 20 to 25 minutes, until soft and syrupy at the edges. Cool for 15 minutes.

Scrape the berries and juices into a bowl, mash 1/2 cup into chunks, and blend the rest until smooth. Refrigerate both, covered.

Warm the milk, cream, 1/3 cup of the sugar, and the 1/4 teaspoon salt in a saucepan over medium heat for 5 minutes, until steaming and tiny bubbles ring the edge, about 170°F.

Whisk the yolks, remaining 1/3 cup sugar, and honey for 2 minutes, until pale and thick. Whisk in 1 cup of the hot cream slowly, a spoonful at a time, then pour everything back into the pot.

Cook over medium low heat for 6 to 8 minutes, stirring constantly, until the custard reaches 175°F and coats the back of a spoon so a finger swipe leaves a clean line. Strain it into a bowl, stir in the vanilla, and cool over the ice bath for 15 minutes.

Stir in the smooth strawberry puree, press plastic wrap onto the surface, and refrigerate for at least 4 hours, until the base reaches 40°F or colder.

Churn the base in the ice cream maker for 25 to 30 minutes, until it looks like soft serve, then fold in the mashed strawberry chunks. Scoop into the chilled container and freeze for at least 4 hours, until firm.