1 cup preserved strawberries OR large fresh strawberries, hulled and halved
2 cups (600 ml) whole milk
4 large egg yolks
1 cup (200 g) granulated sugar
0.25 teaspoon (1 g) salt
1 cup (240 ml) heavy cream
1 tablespoon (15 ml) pure vanilla extract
Instructions
1. Make the custard base (scalding and tempering): Pour the whole milk into a heavy saucepan and heat over medium heat until it just begins to steam and small bubbles appear around the edges — this is scalding, which means heating liquid to just below a boil (approximately 180°F / 82°C) to improve custard texture. Do not boil.
2. In a medium bowl, whisk together the egg yolks, sugar (200 g / 1 cup), and salt until the mixture is pale and slightly thickened, 1-2 minutes.
3. Temper the eggs (gradually combining hot liquid with raw eggs to prevent scrambling): slowly ladle the hot milk into the yolk mixture a few tablespoons at a time, whisking constantly, until roughly half the milk is incorporated. Pour the tempered mixture back into the saucepan.
4. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, for 8-12 minutes, until the custard thickens enough to coat the back of the spoon and a finger drawn through leaves a clean line. An instant-read thermometer should read 170-175°F (77-79°C). Do not allow to boil.
5. Strain the custard through a fine-mesh sieve into a clean bowl. Allow to cool to room temperature, then refrigerate until fully chilled, at least 2 hours.
6. Stir the heavy cream (240 ml / 1 cup) and vanilla extract into the chilled custard. Freeze in an ice cream machine according to the manufacturer's instructions until the mixture reaches a soft, scoopable consistency — typically 20-30 minutes, until the ice cream holds its shape when lifted with a spoon but is not yet firm.
7. Line the interior walls and bottom of a 9 x 5 x 3-inch (23 x 13 x 7.5 cm) brick mould (loaf pan) with a layer of the freshly churned vanilla ice cream approximately 1 inch (2.5 cm) thick, pressing it evenly into place. Work quickly to prevent melting.
8. Arrange Lady Fingers in a single layer over the ice cream lining to form an interior shell.
9. Fill the centre cavity with the preserved strawberries or fresh strawberry halves.
10. Cover the top with the remaining vanilla ice cream, smoothing it level with the rim of the mould. If using a lidded brick mould, place the lid on; otherwise press a sheet of plastic wrap directly against the surface.
11. Pack the sealed mould in a mixture of coarse salt and crushed ice (roughly 1 part salt to 6 parts ice by volume) in a larger container, burying it completely. Alternatively, place the covered mould in the freezer. Let stand for 1 hour, until the brick is fully firm throughout.
12. To unmould: dip the outside of the mould briefly in cold water for 10-15 seconds, run a thin spatula around the edges, and invert onto a chilled serving plate. Slice with a warm knife into portions approximately 1 inch (2.5 cm) thick.
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