and lemon juice in a food processor until strawberries are coarsely chopped. Transfer mixture to a bowl and refrigerate until chilled
about 1 hour.
Heat 1 cup heavy cream
milk
and 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved
about 5 minutes; remove from heat
cover
and allow cream mixture to cool for 30 minutes.
Whisk egg yolks together in a bowl. Slowly pour the warm cream mixture into the egg yolks
whisking constantly. Transfer warmed egg mixture back to the saucepan.
Heat egg yolk mixture over medium heat
constantly stirring and scraping the bottom of the saucepan
until custard thickens enough to coat the back of a spatula
about 5 minutes.
Pour remaining 1 cup heavy cream into a large bowl and set a strainer atop the bowl. Slowly pour custard through strainer and stir. Add vanilla extract and salt. Stir chilled strawberry mixture and chocolate chips into custard.
Place ice cubes into a large bowl and add water; stir. Place the bowl of strawberry-chocolate mixture into the ice bath and allow mixture to cool to room temperature
stirring occasionally
about 10 minutes; remove bowl from ice bath and cover with plastic wrap. Refrigerate until well chilled
8 hours to overnight.
Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container. Cover surface with plastic wrap and seal. For best results
ice cream should ripen in the freezer for at least 2 hours or overnight.
