Fresh Strawberry Ice Cream

By broots

Ingredients

• 1 pt fresh strawberries
• 1/2 cup sugar
• 2 cups milk (pref. whole milk)
• 1 cup heavy cream
• 3/4 cups sugar
• 4 large egg yolks
• 1 tsp vanilla extract

Details

Servings 1

Preparation

Step 1

In the bowl of a food processor, puree strawberries (cleaned, leaves removed) with 1/2 cup sugar until mixture is very smooth. Transfer puree to another bowl and set aside.
In a medium saucepan, combine milk and cream. Cook over medium heat until mixture comes to a simmer.
While milk mixture cooks, gently beat together 3/4 cup sugar and egg yolks in a large mixing bowl. When milk mixture reaches a simmer, remove from heat and very slowly stream the milk into the eggs while whisking constantly, tempering the eggs.
When all of the milk has been added, strain the mixture back into the saucepan and return to the stove. Cook over medium-low heat, stirring occasionally, until mixture thickens enough to coat the back of a spoon.
Remove from heat, stir in vanilla extract and strawberry puree and transfer to a large bowl. Cover with plastic wrap and store in the refrigerator until completely cold (about 4-6 hours).
When your base is cold, pour mixture into an ice cream maker and chill according to the manufacturers’ directions.