Fresh Strawberry Ice Cream

By á-25087

Ingredients

• 2 cups fresh strawberries, washed and stemmed
• 1 1/4 cups sugar
• 2 cups half-and-half or cream
• 1 tbsp vanilla
• 3 egg yolks
• pinch of salt

Preparation

Step 1

In a food processor or blender, combine the strawberries and 1/4 cup of the sugar. Process until slightly chunky.

In a medium pot over medium heat, combine the half-and-half, vanilla, salt and remaining sugar. Bring to a light simmer. In a mixing bowl, whisk the egg yolks until smooth. Add 1/2 cup of the hot half-and-half mixture to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until combined. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes, whisking throughout, until the mixture is thick and smooth. Remove from the heat and gently fold in the strawberries.

Pour the mixture into a heat-proof bowl and place a piece of plastic wrap directly on top of the mixture. Place mixture in freezer for a few minutes to bring the temperature down to lukewarm. Freeze in ice cream maker, according to manufacturer's instructions.