3 large egg yolks, lightly beaten
1 C. monk fruit sweetener
3 C. raw milk
1 T. vanilla extract
1/4 t. salt
1 pound strawberries, tops trimmed off
1 T. lemon juice
In a medium bowl whisk eggs well with 1/4 sweetener.
In a medium saucepan, add 1/4 C. sweetener, milk, vanilla extract and salt on medium heat. Whisk nonstop and bring to a simmer, then reduce heat to low.
Add 1/2 C. milk mixture in a very slow stream to the egg yolks while whisking quickly to temper the eggs. Do not stop whisking as you do not want the eggs to cook.
Pour the egg mixture into the pot slowly while whisking constantly. Cook until the mixture has thickened, about 8-10 minutes. Do NOT let boil otherwise the milk will taste scalded. Turn off heat and pout into a heat proof bowl. Let cool completely and then cover and refrigerate for at least 2 hours.
Add 1/2 of the strawberries, 1/4 C. sweetener and 1 T. lemon juice to a saucepan. Mash and cook, stirring often, on medium heat until thickened and strawberries are broken down, about 8-10 minutes. Add the cooked strawberries and rest of the fresh strawberries and pulse until mostly smooth.
Remove custard from the refrigerator, stir in the strawberries. Add mixture to ice cream machine per machine instructions.
When finished place in a freezer safe container and freeze for at least 3 hours to harden before serving.
*** Need to play with a ratio of monk fruit sweetener and sugar or try some different sweeteners or add some alcohol as this was good but got way too hard in the freezer.