Strawberry Poppyseed Ice Cream

Combine Simply Dressed® Strawberry Poppyseed Vinaigrette, strawberries, lemon zest and 1/2 cup sugar in medium saucepan over medium heat. Simmer, stirring occasionally, until strawberries are soft and start to break down, about 15 minutes. Remove from heat and mash with potato masher or puree with immersion blender. Cool to room temperature, then store in refrigerator for 2 hours or overnight.

While strawberries cook, prepare ice cream base: Lightly beat egg yolks in medium heat-safe bowl and set next to stove. Prepare ice bath in large bowl and set aside. In a large, heavy-bottomed saucepan, combine milk, heavy cream, remaining sugar and salt over medium heat. When mixture just reaches a simmer, remove from heat and slowly pour over eggs, whisking constantly until fully incorporated.

Return egg and milk mixture to saucepan over low heat. Cook, stirring constantly, for 5-7 minutes, until mixture thickens and coats spoon. Remove from heat and pour into bowl set into ice bath. Stir until mixture has cooled to room temperature. Store in refrigerator for 2 hours or overnight.

Remove ice cream base and strawberry poppyseed mixture from refrigerator and stir together until combined. Churn in ice-cream-maker according to manufacturer’s instructions. Pour churned ice cream into freezer-safe container and press parchment paper against surface. Freeze minimum 2 hours.

To serve, remove from refrigerator for 10 minutes to slightly soften.