Over 75% of the country's strawberries are grown in California, so we knew we needed to pay homage to the glorious fruit when we opened our first shop there in 2014. Our favorites hail from Oxnard, so we gathered a bunch to show off their juicy, irresistible-ness in frozen form. Then, we added just enough sugar and heat to coax out some thickness and mixed in macerated fresh berries. Unlike jam, these maintain their texture and take on an almost fresh, icy quality in ice cream. Meanwhile, something beautiful happens when you caramelize white chocolate—it takes on a rich dulce-de-leche sophistication. Add vanilla, eggs, and cream to the golden-brown chocolate and you achieve an incredibly custardy ice cream that’s a perfect match for the bright California strawberries.
