1.   After cleaning and trimming the green leaves from the strawberries, toss strawberries into blender, and puree to a smooth texture. Transfer to a bowl. Cover with cling wrap and place into the refrigerator

Custard

2.   Into a saucepan pour the milk, heavy cream and sweetener. Stir well to combine. Place saucepan over medium heat, bringing to a light simmer. Reduce heat to medium low and cook for 10 minutes until sweetener has completely dissolved

3.   Put the egg yolks in a mixing bowl and whisk yolks

4.   When milk mixture is heated, in a slow steady stream, pour the milk mixture into the bowl with yolks, whisking continuously to temper the yolk and milk mixture

5.   Pour the tempered custard back into the saucepan, heating over medium low heat. Whisk from time to time until custard reaches 176 F or 80 C. Remove from heat. Cool custard by placing pot into an ice water bath and stirring from time to time

6.   When custard is cool to the touch, pour in the chilled strawberry puree and add the salt, stirring until well combined

Machine Method

7.   Pre-chill ice cream maker tub according to manufacturer’s directions. Pour strawberry custard into tub. Set to gelato, if available. When done, the gelato will be at a soft serve consistency. To firm, transfer to a freezer safe container and place into the freezer for several hours, about 2 to 4, or until hardened to desired state

No Machine Method

8.   Pour strawberry custard into a freezer safe container, cover with an airtight lid and place in freezer for 1 hour. Remove from freezer, transfer to a blender or food processor. Puree for 2 minutes. Return to the same freezer safe container. Cover with lid and return to freezer. Repeat 3 to 4 more times for a creamy texture

Popsicles

9.   Pour strawberry custard into popsicle molds. Put handles in place and transfer to freezer. Let set overnight